Pierogi-Style Ravioli

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As you probably can tell, I really enjoy cooking.  For me it’s a great creative outlet and means of expression, and when I’ve had a long day at work cooking can also be a great way to relax and unwind.  But I’ll admit there are some nights when I’m just too exhausted to even cook.  On nights like that, it’s a meal like this paired with a simple salad that I love.

As part of the Tastemakers program, I recently received a coupon for a package of Buitoni ravioli from Buitoni and Foodbuzz.  I love ravioli but Mike on the other hand, not so much.  This is why I wanted to make this dish in a way that Mike might still enjoy it.  I decided to prepare it the same way I would prepare pierogis – by steaming the pasta in a large skillet with a little butter and water, letting the water cook off, and then letting the pasta crisp up in the butter. 

The verdict?  Mike (who doesn’t usually like pasta or cheese) said these were pretty good.  And I loved them.  They were crispy outside, cheesy inside and the sour cream gave them a nice little tang.  The flavor from the onion was a fantastic finishing touch.

Pierogi-Style Ravioli

(Yield:  2 servings)

1 (9 oz) package Buitoni ravioli (I used the Quattro Formaggi Agnolotti flavor)

1 TB each canola oil and butter

1 large spring onion (white and green parts), thinly sliced

2 dollops sour cream (for garnish)

Salt and pepper

Large skillet with a lid

Add the canola oil and butter to a large skillet over medium-high heat.  When the butter is melted, add the pasta, spread it out in a single layer, and season it with a dash of salt and pepper.  Add enough water so that the entire bottom of the pan is covered (about 1/2 c water, depending on how big your skillet is).  Put the lid on the skillet but leave it ajar so steam can escape; cook until the water is evaporated and the pasta is tender (about 5-7 minutes), flipping once.    

Once all the water has evaporated, take the lid off and cook the pasta until golden brown on each side, flipping the pasta once (about 2-3 minutes per side). 

Remove the pasta from the skillet, add the onion, and turn the heat down to low.  Cook until the onion is just starting to soften (about 2-3 minutes).  Serve the pasta topped with the onion and sour cream.

Beautiful Spring Onions From the Farmers’ Market

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Comments

  1. says

    This does look nice and easy for those, “I don’t feel like cooking” kind of nights… and those onions ARE beautiful!!!

  2. says

    They look delicious! I’ve actually never had pierogis but I’ve heard they’re great. I love ravioli though so I’m sure they’re wonderful. ;)

  3. says

    I love this idea! We just had pierogies on Friday from a Polish delicatessan and I am now craving them. I’ll have to give this a try. Thanks Faith!

  4. says

    There is that whole thing about pasta does not have to be cooked in gallons of water to be great… I guess this proves the point. It is also a little like the secret to Chinese dumplings that get fried then boiled till the water is gone then fried to finish… and I love those. This looks like a great dish Faith…especially when making them from scratch is not in the cards.

  5. says

    Mmm, this looks so yummy! I don’t think I’ve ever seen ravioli prepared this way! I’m going to have to try it! ♥

    * Thank you so much for all of your sweet comments on my blog! *

  6. says

    This looks so delish, and I’m like you, while I love cooking, some days I just want something quick & easy, and this looks perfect. Those green onions are gorgeous!

  7. says

    These look really delicious, Faith, which has everything to do with your preparation of them! I love pan-fried pierogi – never thought to do the same with ravioli. Genius!

  8. says

    What a clever way to use your ravioli! I’m not overly fond of tomato sauce, so this sounds perfect to me. I always need those quick meal ideas for the times I come home from work and don’t know what to fix. Thanks for the great idea. :)

  9. says

    I love the colour of the ravioli after being cooked. Looks very delicious…mmm. I bet I need this….something quick and easy to cook.

  10. says

    He doesn’t like pasta or cheese?!!?!?!? He would never survive in my house.

    The ravioli look fantastic, very inventive way of preparing them!

  11. says

    This looks like a wonderful dish. It certainly is a creative one. The ravioli looks terrific and you’ve tempted me to try it. I hope you are having a wonderful day. Blessings…Mary

  12. says

    This sounds great. What a good idea to cook the ravioli like that. I know how you feel; as much as I love to cook, some nights you need quick and easy! This is perfect:) Thanks!

  13. says

    Dumplings and pasta are two of my favourite things to eat so you can imagine how delighted I was when I came across this entry. They don’t have Buittoni available in Australia but I might see if the local brand of cheese-filled ravioli work just as well :)

  14. says

    Who says we don’t need a little preparatory help once and a while. We can’t always be expected to do everything from scratch!
    Faith…I honestly never pan handled pasta without having somewhat boiled it first…this was very interesting to me.

    You did a wonderful job making this dish look like you slaved in the kitchen ;o))

    Now, we know your little secret ;)
    Claudia

  15. says

    I love pierogies but haven’t had them in so long because they are hard to find. Great idea to turn ravioli into pierogies…they look delicious.

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