Ravioli

You can fill these with whatever suits your fancy.  I will give you the recipe I use for 'meat & cheese' and 'cheese' fillings.

RAVIOLI
(makes about 100 raviolis )

Dough Ingredients:
*6 1/2 cups all purpose flour
*8 large eggs
*2 tablespoons extra virgin olive oil
*2 teaspoons salt

Meat & Cheese Filling Ingredients:
*2 large eggs, beaten
*1 tablespoon dried parley
*1 pound ground beef
*1/2 pound Italian pork sausage
*1 clove garlic, minced
*1 pound ricotta cheese
*1 cup freshly grated Parmesan cheese
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 teaspoon extra virgin olive oil
*1 cup baby spinach, chopped

Cheese Filling Ingredients:
*2 large eggs, beaten
*1 cup ricotta cheese
*1 cup mozzarella cheese, grated
*1/4 cup Parmesan cheese, grated fine
*1 teaspoon Italiaan seasoning
*1/2 teaspoon salt

Meat & Cheese Directions:
~I n a large frying pan, cook ground beef, sausage, and garlic until meat its browned.
~Drain, and place into a large bowl and allow to cool.
~Once cooled, mix in chopped spinach, dried parsley, eggs, ricotta cheese, parmesan cheese, salt, pepper, and olive oil.
~Place filling into a food processor and pulse several times until the mixture is fine.
~Return filling to bowl, cover and refrigerate until chilled (at least 1 hour).

Cheese Filling Directions:
~In a large bowl, mix in all of the ingredients and stir until well incorporated.
~Cover and refrigerate until chilled (at least 1 hour).

Pasta Dough and Assembly Directions:
~Sift flour into a large mixing bowl.
~Gradually mix in eggs and oil into flour mixture.
~Once dough in incorporated, start to knead dough on a lightly floured surface, for a about 2 minutes.
~Roll dough into a ball, and cover with plastic wrap for 30 minutes.
~Cut ball dough in half, cover the reserve dough until you are ready for it.
~Lightly dust the counter top with flour.
~Form the dough into a rectangle.
~Roll it through the pasta machine 3 or 4 times at it's widest setting.
~Reduce the setting of the pasta machine by one and run the dough through the machine.
~Repeat with the setting being reduced each time until the dough is paper thin.
~Lay out the long sheet of pasta and brush the top with water or an egg wash.
~Drop 1 tablespoon of filling about 2 inches apart along half of the dough, keeping it a couple inches from the sides too.
~Fold dough in half over the filling.
~With fingers, gently press dough around filling to form a seal, trying to press out any air pockets.
~Use a crimper to cut each ravioli into squares.
~Dust a cookie sheet with flour and place ravioli on cookie sheets until ready to cook.
~Repeat with other half of dough.
**I use a ravioli press once I roll out the dough thin.

Cooking Ravioli:
~Bring a large pot of water to a rolling boil.
~Salt water.
~Gently place about 8-10 ravioli in boiling water and cook for 10-12 minutes.
~Remove from water with a slotted spoon or spider and set aside until you finish cooking ravioli.
~Top with sauce.

Freezing Ravioli:
~Place the ravioli in a single layer on aa parchment-lined or floured cookie sheet.
~Place the entire cookie sheet into freezer until the ravioli is frozen solid.
~Remove ravioli from pan and place them into a zip-loc freezer bag and seal.
~Return to freezer until ready to use.

Pierogis

I'm new to making pierogi's, but they turned out really tasty.   I'm looking forward to trying different fillings.

PIEROGIS
(makes approximately 50-60)

Pierogi Dough Ingredients:
*4 cups all-purpose flour
*1 teaspoon salt
*1 cup water
*2 large eggs

Potato & Cheese Filling Ingredients:
*4 medium russet potatoes, peeled (about 6 cups)
*1 small yellow onion, chopped
*1 1/2 cups sharp shredded cheese, or 1 cup ricotta cheese
*1/2 teaspoon garlic powder
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*4 tablespoons butter

Sauerkraut Filling Ingredients:
*2 cups sauerkraut, drained as much as possible
*1/2 onion, chopped
*1 1/2 tablespoons sour cream

Dough Directions:
~In a large mixing bowl, stir flour and salt together.
~In a small bowl, whisk water and eggs together.
~Pour water/egg mixture into the flour mixture and stir until combined.
~Dump onto a clean surface and knead for about 1 minute or until dough is smooth.
~Roll the dough in a light coating of flour.
~Cover with a towel or invert a bowl over it, for about 15-20 minutes.
~Roll out dough until it's thin (about 1/8 inch thick) If using the kitchenmaid pasta attachment, start at number 1 and, then 2 and finally down to 3.
~Use a 3 1/2 inch cookie cutter, of the mouth of a juice glass to cut out circles in the dough (lightly flour cookie cutter or glass).
~Fill pierogis with about 1 tablespoon of filling.
~Lightly brush outer edges dough with water. This will help seal the dough.
~Fold in half and seal the pierogis by pinching the edges together.

Cheese Potato Filling Directions:
~Place peeled potatoes in lightly salted water and bring to a boil.
~Simmer until fork tender.
~Drain potatoes.
~Sauté chopped onions until tender (do this while the potatoes are cooking).
~Mix in sautéed onions, garlic powder, pepper, and salt and mash until potatoes are creamy.
~Stir in cheese until melted.
~Allow too cool and refrigerate until cold.

Sauerkraut Filling:
~Sauté onions until tender.
~In a small bowl, mix onions, sauerkraut, and sour cream tougher.
~Refrigerate until cold.

 Putting it all together:
~Bring a large pot of water to a boil.
~Add about 1 teaspoon salt.
~Boil pirogies for about 6 -10 minutes and remove and place on a cooling rack (do not over crowd the pan).
~Fry the pirogies in butter until a golden brown on both sides (you can skip this part if you prefer it just boiled).
~Plate pirogies and put some grilled chopped onions over them and a dollop of sour cream.

Freezing Pierogis:
~Boil filled pirogies for 6 minutes.
~Remove from water and spray both sides of pierogi with a cooking spray (this helps prevent sticking).
~Layer on a cookie sheet lined with parchment paper, in a single layer.
~Allow to dry (i dapped mine with paper towel to help with this).
~Place in freezer until frozen (about 30-45 minutes).
~Remove from pan and put in a freezer bag and seal well.
~Fry in butter (no need to thaw) until golden brown on both sides.