Italian-style Pierogi

Ingredients

While traditional Polish Pierogi are typically filled with ingredients like potatoes, cheese, or meat, this Italian adaptation introduces a variety of Italian-inspired fillings such as ricotta cheese, spinach, and sun-dried tomatoes. The dough is also given an Italian touch by incorporating semolina flour, resulting in a slightly different texture. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) semolina flour 1 cup (120g) semolina flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (150g) cooked spinach, squeezed dry 1 cup (150g) cooked spinach, squeezed dry
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 52g (4g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs while adding warm water as needed. Knead the dough until smooth and elastic.
2. 2.
   Divide the dough into two equal portions and cover with a damp cloth. Let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the ricotta cheese, cooked spinach, sun-dried tomatoes, Parmesan cheese, salt, and pepper.
4. 4.
   Roll out one portion of the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal.
6. 6.
   Bring a large pot of salted water to a boil. Cook the Pierogi in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
7. 7.
   In a skillet, melt the butter over medium heat. Add the cooked Pierogi and sauté until lightly golden.
8. 8.
   Serve the Italian-style Pierogi hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Ricotta cheese — Make sure to drain any excess liquid from the ricotta cheese before using it as a filling to prevent the Pierogi from becoming too watery.
• Spinach — Ensure that the cooked spinach is well-squeezed to remove any excess moisture, as this can affect the texture of the filling.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, pat them dry with a paper towel before chopping to remove excess oil.

Tips & Tricks

• To save time, you can prepare the Pierogi dough in advance and refrigerate it for up to 24 hours before rolling and filling.
• Experiment with different fillings such as mushrooms, prosciutto, or mozzarella to add your own Italian twist to the Pierogi.
• Serve the Pierogi with a side of marinara sauce or pesto for an extra burst of Italian flavor.
• Leftover Pierogi can be frozen for later use. Simply place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container.

Serving advice

Italian-style Pierogi are best served hot, straight from the skillet. Arrange them on a platter and garnish with fresh basil leaves for a pop of color. Serve as a main course or as an appetizer alongside a fresh green salad.

Presentation advice

For an elegant presentation, arrange the Pierogi in a circular pattern on a large serving plate. Drizzle a little extra melted butter over the top and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh basil for a finishing touch.