Inspired by Italian squash ravioli, this nontraditional filling has a sweet, velvety flavour that is especially good when tossed with fresh sage leaves that have been fried in butter just until the butter turns brown.
- Portion size 36 servings
- Credits : Canadian Living Magazine: March 2011
MethodIn large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and mash well. Stir in Parmesan cheese; set aside.
In skillet, brown butter over medium heat; cook sage until crisp, about 1 minute. Stir into potatoes along with salt and pepper.
Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.
Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.
In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.
Nutritional facts Per piece: about
- Sodium 116 mg
- Protein 2 g
- Calories 65.0
- Total fat 2 g
- Potassium 40 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 18.0
- Vitamin C 2.0