ravioli

Cheese And Potato Vareniki, With Spinach, Bacon and Tomato


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I have to confess – I cheated when I prepared these Vareniki 😦
Instead of preparing the vareniki/pierogi dough fresh and rolling it into thin sheets before cutting, filling, folding and sealing it, I used 1 lb store-bought fresh pasta sheets and my trusted ravioli/pierogi-mold. Not necessarily because I am lazy (well, sometimes I am), but mainly because my counter space is tiny and making fresh pasta dough and stuffed dumpling always results in a huge mess, with flour everywhere, requiring a lot of time to get the kitchen spick and span again.
(However, I do know how to make the dough fresh. 🙂
I have made it a hundred times and I am therefore not embarrassed to admit to the store-bought sheets and the mold) 🙂
The rest of the dish is as easy and quick as 1-2-3. Cook the pasta, saute everything in butter and done !
Here is the recipe for the filling and the final dish :
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Ingredients and method for filling:

Saute onions in butter until translucent.
Stir in the 2 cup mashed potatoes, grated cheese and yogurt, season with salt and cayenne pepper, mix well. Check/adjust seasoning.
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Ingredients and method for the rest of the dish:

Cut the dough sheets into rounds corresponding to the size of your ravioli/pierogi-cutter.
Top each round of dough with 1 tblsp cheese/potato filling, add ea round to the ravioli/pierogi-mold.
Moisten the dough’s edges with water, fold over, and press together to seal.
Repeat procedure with the remaining dough and filling.
Cook in boiling salted water until the dough is done, about 3 to 4 minutes, depending on the thickest part of the dough.
Remove with a slotted spoon, drain.
Saute 2 oz chopped bacon, 1 tsp garlic paste, julienne of 1/2 onion, 6 oz fresh spinach in 2 oz butter, add 8 oz fresh spinach and 1/3 cup heavy cream, simmer 1 minute, remove from heat, add julienne of one medium size onion, 1 ea seeded and julienned tomato and the freshly cooked vareniki, check/adjust seasoning. to serve, sprinkle with grated pepper-jack.
Serves 4 appetizers or 2 main courses.
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Bon Appétit !   Life is Good !
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More  Pierogi on  ChefsOpinion
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More  Stuffed Dumplings  on  ChefsOpinion
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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Cheese And Potato Vareniki, With Spinach, Bacon and Tomato

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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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After  three relaxing days of mostly doing nothing, today I decided to spend a bit of time in the kitchen and treat myself to a wonderful dish I absolutely love, but which, because of the space-constraints in my tiny kitchen, I don’t prepare often enough.
It gives me great pleasure to make fresh pasta, but in a small workspace the flour needed to dust the surface while rolling and kneading the dough can be a bit messy 😦
However, today the craving for this dish won against the aversion to mess and I went ahead and prepared what must be one of the best pasta dishes to ever come out of my (tiny) kitchen 🙂
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Bon Appetit !   Life is Good !
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Click here for Pangrattato-Instructions  on  ChefsOpinion
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Click here for Tomato Sauce Recipe  on  ChefsOpinion
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Salsa Aji Amarillo:
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Ingredients :
3 oz queso fresco
1 small onion, finely diced
1/4 tsp garlic paste
4 ají peppers (seeded and deveined)
1/2 teaspoon huacatay paste
4 tblsp olive oil
1 tblsp raw peanuts
kosher salt, to taste
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Method :
Chop peppers, onion, saute in 2 tblsp olive oil until soft. Put sauteed vegetables and all other ingredients into a blender, process until creamy and smooth. Check/adjust seasoning.
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Pasta Dough :
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Ingredients :
2 1cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste
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Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
2cup pumpkin, peeled, finely diced, cooked tender, drained, cooled
1cup fresh-grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt salt and cayenne pepper to taste

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Method :
mash pumpkins and ricotta, add all other ingredients, mix well
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Ravioli :
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Method :
Roll pasta into thin sheets, cut into wide strips, brush edges lightly with water
Add filling at equal distance
Fold over the sheet of pasta, squeeze-out air
Cut out the individual ravioli shapes using pastry cutter or shape cutter, press with a slightly smaller scalloped ring to give a “crimped” appearance
Cook 5-7 minutes in boiling water, depending on the thickness of the dough and filling
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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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Chicken & Scallion Dumplings “Foo Yong”

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Ravioli,  Dumplings, Maultaschen, Pierogi or whatever you call your little pasta pockets filled with a savory filling – if there are leftovers, what will be  the best way to make a meal out of them ?  I say, saute them with eggs and voila ! – a whole new, different, beautiful dish which, when properly prepared, will be as good as the first incarnation of your little pockets of deliciousness 🙂
So, while I would usually make this dish with leftover dumplings, today I did not even wait to have leftovers. Instead, I sautéed them right after they came out of the boiling water with some eggs, chili oil, chili flakes and cilantro and bingo ! What a great dish – perfect texture, taste and presentation
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Bon Appetit !   Life is Good !
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Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

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Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

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Preparation :
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saute onions in garlic oil until translucent

saute onions in garlic oil until translucent

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add garlic confit paste, saute until garlic is fragrant

add garlic confit paste, saute until garlic is fragrant

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add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

add lightly whisked whole eggs, seasoned with kosher salt and cayenne pepper

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add freshly boiled, drained dumplings (if using leftovers, saute after onions before adding the garlic paste

add freshly boiled, drained dumplings                       (if using leftovers, saute after onions before adding the garlic paste)

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saute one minute until eggs are set

saute one minute until eggs are set

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add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

add chopped cilantro. to serve, drizzle with chili oil and sprinkle with chili flakes and more cilantro

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Chicken & Scallion Dumplings "Foo Yong"

Chicken & Scallion Dumplings “Foo Yong”

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” Pepper Jack Stuffed Pierogies, Chicharrones, Corn, Radish & Peas “

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Last nights dinner took me to the polish corner of my kitchen,
where I found a modern version of a dish steeped highly in tradition   🙂

Pierogi
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Ingredients :

Vegetables and Garnish :

  • kernel corn, blanched
  • green peas, frozen
  • sliced radish
  • sliced chives
  • diced onions
  • chicharrones (fried pork rind)
  • garlic paste to taste
  • salt & pepper to taste
  • butter to saute

Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yoghurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.Saute pierogi in butter until starting to brown, add onions, and garlic, saute until
translucent, add corn, peas, radish and salt and pepper to taste.
To serve, plate pierogies, spoon vegetables on top and sprinkle with chicharrones and chives.

Bon Appetit !   Life is Good !

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