There was a time when I would spend many a weekend afternoon painstakingly making hundreds of ravioli and tortellini, but since we started this project my prime pasta time has dwindled. Traditionally the Ukrainians use rolling pins for these little pasta parcels, but nothing was going to stop me from dusting off my pasta machine.
Frying them in butter is optional but if your aim is for a completely authentic dish then don’t. I just prefer the taste and think they look more aesthetically pleasing this way. If you search google images for varenyky you’ll see that I’m not the first one to bring out the frying pan, so that’s my excuse.
- 900g potatoes peeled and quartered
- 350g medium strength cheddar
- 1 tsp salt
- 400g pasta flour
- 1 egg
- 1 tsp salt
- Finely diced grilled bacon
- Sour cream
NUTRITIONAL CONTENT PER PORTION
- Calories | 360
- Fat | 12.7g
Serves | 10 portions
Prep Time | 1 hour
Cooking Time | 25 minutes
- Boil the potatoes until tender, drain reserving 175ml of the potato water for the dough.
- Cube the cheese and place in the pan with the potatoes, cover with a lid and leave for approximately five minutes until it has melted. Add 1 teaspoon of salt, mash and leave to cool to room temperature
- To make the dough, make a mound of the flour on a work surface, sprinkle over 1 teaspoon of salt, make a well in the centre and add the egg and 175ml of potato water. Whisk the liquid with a fork, gradually incorporating the flour until you have a dough. Knead for approximately ten minutes until smooth. Refrigerate for at least 30 minutes.
- Roll out the dough with a pasta machine if you have one, or with a rolling pin if you don’t, being sure to keep the dough covered when not in use.
- Cut into 8cm rounds. Spoon in filling on one half and fold over sealing closed with a fork, use a dab of water if the dough doesn’t stick together.
- Finely dice the bacon and fry until crispy, remove from the pan leaving the bacon fat for later.
- Bring a large pan of salted water to the boil and add the varenyky, reducing to a simmer and cooking until the flour to the surface.
- Lightly fry the varenyky in batches on both sides in the bacon fat until golden.
- Serve with the bacon on top and dollops of sour cream.
Based on a recipe found at www.theblackpeppercorn.com