Name: Cheese and Potato Vareniki, with Spinach, Bacon and Tomato
Total time: PT1800.0S
Yield: 2
Ingredients: 4 tablespoon Butter; 1 Onion; 2 ounce Greek Yogurt; 2 cup Mashed Potatoes; 2 ounce Pepper Jack Cheese; to taste Kosher Salt; to taste Cayenne Pepper; 1 pound Fresh Lasagna Sheets; 2 ounce Bacon; 1 teaspoon Garlic Paste; 1 1/2 Onion; 14 ounce Spinach Leaves; 4 tablespoon Butter; 1/3 cup Heavy Cream; 1 Tomato

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!

Intermediate

Cheese and Potato Vareniki, with Spinach, Bacon and Tomato

calories

total_fat

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sodium

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Butter

tablespoon

Onion

Greek Yogurt

ounce

Mashed Potatoes

Pepper Jack Cheese

Kosher Salt

to taste

Cayenne Pepper

Fresh Lasagna Sheets

pound

Bacon

Garlic Paste

teaspoon

Spinach Leaves

Heavy Cream

Tomato

To make the filling, saute {@1:} in {@0:} until translucent.

To make the filling, saute Onion (1 N/A) [diced] in Butter (4 tablespoon) [softened] until translucent.

To make the filling, saute Onion (1) in Butter (4 Tbsp) until translucent.

Stir in the {@1:}, {@0:}, and {@3:}, season with {@4:} and {@2:}, mix well. Check and adjust seasoning.

Stir in the Mashed Potatoes (2 cup), Pepper Jack Cheese (2 ounce) [Grated], and Greek Yogurt (2 ounce), season with Kosher Salt ( to taste) and Cayenne Pepper ( to taste), mix well. Check and adjust seasoning.

Stir in the Mashed Potatoes (2 cups), Pepper Jack Cheese (2 oz), and Greek Yogurt (2 oz), season with Kosher Salt (to taste) and Cayenne Pepper (to taste), mix well. Check and adjust seasoning.

Cut the {@0:} 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.

Cut the Fresh Lasagna Sheets (1 pound) 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.

Cut the Fresh Lasagna Sheets (1 lb) 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.

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 {@4:}, {@1:}, {@3:}, and {@0:} in {@2:}.

Saute Bacon (2 ounce) [chopped], Garlic Paste (1 teaspoon), Onion (1/2 N/A) [julienned], and Spinach Leaves (6 ounce) in Butter (4 tablespoon).

Saute Bacon (2 oz), Garlic Paste (1 tsp), Onion (1/2), and Spinach Leaves (6 oz) in Butter (4 Tbsp).

Then add additional {@0:} and {@1:}, simmer 1 minute, remove from heat.

Then add additional Spinach Leaves (8 ounce) and Heavy Cream (1/3 cup), simmer 1 minute, remove from heat.

Then add additional Spinach Leaves (8 oz) and Heavy Cream (1/3 cup), simmer 1 minute, remove from heat.

Add {@1:}, {@0:}, the freshly cooked vareniki, check and adjust seasoning.

Add Onion (1 N/A) [Julienned], Tomato (1 N/A) [Julienned, Deseeded], the freshly cooked vareniki, check and adjust seasoning.

Add Onion (1), Tomato (1), the freshly cooked vareniki, check and adjust seasoning.

Serve sprinkled with some more of the pepper jack cheese and enjoy!

Cheese and Potato Vareniki, with Spinach, Bacon and Tomato

4.5

30MINS

$7.67

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions