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- St. Louis Toasted Ravioli
- Annie Bell's Baked Ravioli with Spinach
- Pierogi Ruskie -- Polish 'ravioli' With Potato,cheese,onion Stuffing
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- 2 tbsp whole milk
- 1 egg
- ¾ cup Breadcrumbs with italian seasoning (oregano, basil, thyme)
- ½tsp salt
- ½ tsp Freshly ground black pepper
- 450g ravioli
- 3 cups vegetable oil
- 1 tbsp parmesan cheese. grated
- 400g chopped tomatoes
- 1 onion chopped
- bunch fresh basil chopped
- pinch salt and freshly ground black pepper
- 1. Combine milk and egg in a small bowl. Place breadcrumbs salt & pepper in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
- 2. In a large saucepan, make tomato sauce over medium heat, fry chopped onions until soft add tomatoes and seasoning and heat until bubbling. Reduce the heat to simmer.
- 3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown.
- 4. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels.
- 5. Sprinkle with Parmesan cheese and serve immediately.
- Add basil to sauce and stir through and serve with raviolis.
Choose a good-quality filled pasta. We used Waitrose spinach and ricotta tortelloni: try their fiorelli filled with sausage and fennel or with pumpkin and pine nuts, or Marks & Spencer’s Italian bolognese tortelloni or girasoli with mozzarella, roasted tomato and basil.
- Sea salt and black pepper
- 500g bought fresh ravioli or filled pasta
- 200g creme fraiche
- 100g freshly grated parmesan
- Freshly grated nutmeg
- Have ready a 20cm x 30cm roasting dish or an equivalent round one. Heat 1 tbsp olive oil in a large frying pan over a medium heat, add a little of the garlic and about a quarter of the spinach and fry, tossing constantly until it wilts.
- Transfer to a bowl and cook the remaining garlic and spinach in the same way, then season it, return it all to the frying pan and reserve.
- Next, cook the pasta and make the sauce at the same time: preheat the grill to hot. Bring a large pan of salted water to the boil and cook the ravioli according to the instructions, then drain in a colander and return to the pan.
- For the sauce, bring the crème fraîche to the boil in a small pan with half the parmesan, a little nutmeg and some seasoning. Combine the sauce with the pan of pasta.
- Heat the spinach through in the frying pan, then spread it evenly over the base of the roasting dish.
- Spoon the contents of the pasta pan on top, scatter over the remaining parmesan and drizzle with a little more oil. Grill until golden and sizzling. Serve straight away.
Pierogi Ruskie -- Polish 'ravioli' With Potato,cheese,onion Stuffing
Views 2724, Added Fri Aug 14 2009
- 14 oz plain flour
- pinch salt
- 1 whole egg
- lukewarm water
- 1 lb potatoes. mashed
- feta cheese. crumbled. to taste
- 1 smallish egg
- 1 diced. fried onion (lightly browned)
- salt. pepper to taste
- Just say the word 'pierogi' to a Pole and watch them drool. These dumplings are such an important part of being Polish that they even have their own patron saint, 'Swiety Jacek z pierogami'! roughly equivalent to 'Holy Cow'! or somesuch. (St Jacek was apparently a 13th century monk.)It takes time to turn these everyday ingredients into a feast, so take your time. This is not a recipe for the 'quick and easy' section of a cookbook, so make plenty if you do embark on it. Combine dough ingredients, knead ill it does not stick to the hands. Divide into four lots, roll them out thinly one at a time. Cover bowl while working to stop dough drying out. Cut rounds, about 2 to 2.5 inches. Place a scant spoon of filling (just mash all ingredients together) in each, fold over to get a half-moon shape. DO NOT OVERRSTUFF: the filling expands! Press edges down securely -- I use a fork to seal them so they don't come unstuck in the pot. Every cook has a signature way of sealing! In a shallow wide pan, bring salted water to the boil. Drop batches of pierogi in. When they rise, cook for about 4 minutes. Get them out with a strainer spoon, drain well. Pour melted butter or pork dripping with crackling bits over pierogi. Serve piping hot. Optional: serve sour cream on the side. Any left over can be warmed through in a frying pan with some butter.
- My Polish mother loved these, but was not keen on the work involved. So she made them the size of small Cornish pasties. When we were invited to the neighbours for a pierogi party, I was amazed to find tiny miniatures served. How mean, I thought. Just as well I did not say so, for once. I discovered many years later that Polish cooks pride themselves on making pierogi as small and delicate as they can -- a mark of refinement! I sent this treasured family recipe to the BBC World Service in a bid to win a copy of Maya Angelou's highly entertaining collection of stories about food she has eaten and/or cooked, 'Hallelujah! The Welcome Table'. Mission accomplished!