Sweet potatoes riced with the Weston Potato Ricer, seasoned for the perfect fall flavor, then pressed into pierogies with the Roma Ravioli Maker Set, boiled, and sauteed with butter, brown sugar, and white onions. Finished with a dusting of toasted walnuts. Makes about 24 pierogies.
-Ingredients-
Filling
4 sweet potatoes, boiled
1/4 teaspoon nutmeg
1 teaspoon cinnamon
juice and zest from one half of an orange
Dough
2 1/2 cups flour
2 eggs
1/3 cup water
1/4 teaspoon salt
1 egg, beaten for egg wash
Sauce
4 tablespoons butter
2 tablespoons brown sugar
1 small white onion
1/4 cup walnuts
-Tools-
Weston Stainless Steel Potato Ricer
Roma by Weston Pasta Machine
Roma by Weston Ravioli Maker Set
cast iron skillet
Roma Stainless Steel Colander
Use the
Weston Stainless Steel Potato Ricer to puree your boiled sweet potatoes while also separating them from their skin. Mix in nutmeg, cinnamon, orange juice, and orange zest. Set aside.
Make the dough by mixing together the flour, eggs, water, and salt, then allowing it to rest,covered for 30 minutes. After 30 minutes, begin pinching palm sized pieces of dough from the larger mass and feeding it through your
Roma Pasta Machine until setting 3 on the manual pasta machine or setting 10 on the electric pasta machine. Repeat for all of your dough.
Lay out the dough and use the bottom of a
Roma Ravioli Maker
to cut circles into the dough. Lay a dough circle onto the top of the
Ravioli Maker, rim half of the circle with egg wash, and place about two
tablespoons of filling into the center. Close the Ravioli Maker tightly
together to seal the pierogi. Repeat for the rest of the dough & filling.
Next, boil the pierogies in salted water for 10 minutes, stirring to keep them from sticking to each other or the bottom of the pot. Drain in a
Roma Stainless Steel Colander, and rinse with cool water.
In a cast iron skillet over high heat, melt butter. Add onions into the skillet. As they begin to become translucent, add in brown sugar and stir to dissolve, then drop in the pierogies. Fry until pierogies are browned, about three minutes.
Remove from heat, and serve the sweet potato pierogies smothered in the brown sugar-butter and onions immediately.
