Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 50 minuti |
Ingredients
| 400 g | 00 flour |
| 150 mL | Water at room temperature |
| 1 | Egg |
| 1 | egg yolk |
| 10 g | fine salt |
| 600 g | potatoes |
| 250 g | ricotta Sterilgarda |
| Q.b. | salt |
| Q.b. | black pepper |
| 200 g | sour cream |
| 60 g | butter |
| Q.b. | chives |
Preparation
- To make potato and ricotta pierogi, first cook the potatoes in boiling salted water.
- Meanwhile, prepare the fresh pasta: combine the flour, salt, and lightly beaten eggs in a bowl. Add the water and mix with your hands to combine the ingredients.
- Then transfer the mixture to a work surface and knead for a few minutes until the dough is smooth and even. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Once the potatoes are cooked, mash them in a bowl with a potato masher, then add the Sterilgarda Ricotta, salt, and pepper. Mix everything together until smooth. Cover with plastic wrap and refrigerate.
- Then, take the dough and roll it out to a thickness of about 2 mm. Cut out 8 cm diameter discs using a pastry cutter and fill each one with about 20 g of filling.
- Fold the disk in half to form a crescent, press the edges with your fingers, and then seal them with the prongs of a fork (this recipe will make about 40 ravioli). As they're ready, transfer the ravioli to a lightly floured tea towel.
- Meanwhile, bring a pot of salted water to the boil and cook the ravioli for about 5 minutes.
- Meanwhile, melt the butter in a pan and chop the chives.
- Drain the ravioli and sauté them in the pan for a couple of minutes, adding a little cooking water.
- Serve the Pierogi with a spoonful of sour cream and chives to taste.
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