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Handmade Blackberry Pierogi


Pierogi are near and dear to Clevelander hearts. So much so that we tend not to realize that much of the rest of the country has no idea what a pierogi even is. And since few Clevelanders may have ever considered having one of these soft, doughy pockets stuffed with blackberries... we imagine you haven't either. Since they're in season here, we decided to whip up a sweet version of the Polish classic - good for dinner or dessert!

makes six pierogi

- Ingredients - 
6 oz blackberries
1/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon olive oil
2/3 cup water
2 tablespoons butter
1/2 cup ricotta
two sprigs scallions, sliced

-Tools - 
Weston Food Mill
Weston 5 Piece Ravioli Maker Set


Use a Food Mill with the coarse milling screen to mash the blackberries. Stir sugar into the puree, then set aside.


Combine dough ingredients. Roll out to 1/4" with a rolling pin. Use the 4 ¾" diameter Ravioli Maker to cut a circle with its bottom, then place the circle on top of the Ravioli Maker. Spread 1 tablespoon of ricotta in the center of the circle, then drop 1 tablespoon of puree in the middle of that. Close the Ravioli Maker tightly together to seal the pierogi. Repeat for remaining pierogi.


Since these pierogi are fresh, you do not need to boil them. Simply place them into a sautée pan with 2 tablespoons of butter over medium heat. Allow them to cook, covered, for 5 minutes or until lightly browned, then flip and cook another 5 minutes. Remove from pan and serve, topped with scallions.


Sample Product Label
Norton
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