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Cheese and Potato Vareniki, with Spinach, Bacon and Tomato

15 INGREDIENTS • 9 STEPS • 30MINS

Cheese and Potato Vareniki, with Spinach, Bacon and Tomato

Recipe

4.5

2 ratings
We're cheating a bit with this Vareniki by using fresh pasta sheets, but the rest of the dish is as easy and quick as 1-2-3. Cook the pasta, saute everything in butter and done!
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We're cheating a bit with this Vareniki by using fresh pasta sheets, but the rest of the dish is as easy and quick as 1-2-3. Cook the pasta, saute everything in butter and done!
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

30MINS

Total Time

$7.67

Cost Per Serving

Ingredients

Servings
2
us / metric
Butter
4 Tbsp
Butter, softened
Onion
1
Small Onion, diced
Greek Yogurt
3 2/3 Tbsp
Greek Yogurt
Mashed Potatoes
650 g
Cold Mashed Potatoes
Pepper Jack Cheese
55 g
Pepper Jack Cheese, grated
Kosher Salt
to taste
Kosher Salt
Cayenne Pepper
to taste
Cayenne Pepper
Fresh Lasagna Sheets
455 g
Fresh Lasagna Sheets
Bacon
55 g
Bacon, chopped
Garlic Paste
1 tsp
Garlic Paste
Onion
1 1/2
Onions, julienned
Spinach Leaves
395 g
Spinach Leaves
Butter
4 Tbsp
Butter
Heavy Cream
80 mL
Heavy Cream
Tomato
1
Tomato, julienned, deseeded

Nutrition Per Serving

VIEW ALL
Calories
2092
Fat
147.8 g
Protein
51.7 g
Carbs
163.4 g
Add to plan
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

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step 1
To make the filling, saute Onion (1) in Butter (4 Tbsp) until translucent.
step 1 To make the filling, saute Onion (1) in Butter (4 Tbsp) until translucent.
step 2
Stir in the Mashed Potatoes (650 g), Pepper Jack Cheese (55 g), and Greek Yogurt (3 2/3 Tbsp), season with Kosher Salt (to taste) and Cayenne Pepper (to taste), mix well. Check and adjust seasoning.
step 3
Cut the Fresh Lasagna Sheets (455 g) into rounds corresponding to the size of your ravioli or pierogi-cutter. Top each round of dough with 1 tablespoon cheese and potato filling, then add each round to the ravioli or pierogi-mold.
step 4
Moisten the dough’s edges with water, fold over, and press together to seal. Repeat procedure with the remaining dough and filling.
step 5
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.
step 6
Saute Bacon (55 g), Garlic Paste (1 tsp), Onion (1/2), and Spinach Leaves (170 g) in Butter (4 Tbsp).
step 6 Saute Bacon (55 g), Garlic Paste (1 tsp), Onion (1/2), and Spinach Leaves (170 g) in Butter (4 Tbsp).
step 7
Then add additional Spinach Leaves (225 g) and Heavy Cream (80 mL), simmer 1 minute, remove from heat.
step 7 Then add additional Spinach Leaves (225 g) and Heavy Cream (80 mL), simmer 1 minute, remove from heat.
step 8
Add Onion (1), Tomato (1), the freshly cooked vareniki, check and adjust seasoning.
step 8 Add Onion (1), Tomato (1), the freshly cooked vareniki, check and adjust seasoning.
step 9
Serve sprinkled with some more of the pepper jack cheese and enjoy!
step 9 Serve sprinkled with some more of the pepper jack cheese and enjoy!
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