These Polish-Italian potato, ricotta and onion ravioli are too good to pass by, especially if you love the cheese and onion flavour combo.
Who ate my props???
Considering the only other living thing in the house at the moment is Mr Chipconnoisseur, it’s pretty easy to figure out whodunit… and I don’t blame him.
This particular recipe and method is a cultural melting pot: traditional Polish stuffing, wrapped in Chinese wonton pastry for ease of preparation (because yes, you can use wonton pastry for pierogies), shaped as Italian ravioli. Cooked then fried for extra flavour. Making me hungry as I “speak”.
If you prefer to make your own pierogi / ravioli dough, you can use the same simple recipe I used for my 5 ingredients blueberry dumplings.