Cooking Instructions
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Step 1
To make the filling, saute
Onion (1)
in
Butter (1/4 cup)
until translucent.
Step 2
Stir in the
Mashed Potatoes (2 cups)
,
Pepper Jack Cheese (1/2 cup)
, and
Greek Yogurt (4 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 (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.
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 (2 oz)
,
Garlic Paste (1 tsp)
,
Onion (1/2)
, and
Spinach Leaves (5 2/3 cups)
in
Butter (1/4 cup)
.
Step 7
Then add additional
Spinach Leaves (7 1/2 cups)
and
Heavy Cream (1/3 cup)
, simmer 1 minute, remove from heat.
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!
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