Frozen Ravioli Pierogies Recipes

PAN-FRIED PIEROGIES

Steps:

• Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
• In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
• Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
• Serve with a dollop of sour cream.

FROZEN RAVIOLI PIEROGIES

Steps:

• Bring a pot of water to a boil. Add the ravioli and cook until slightly underdone, 8 to 9 minutes (the cook time will depend on the ravioli size).
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the sausage, nutmeg and onions and cook until the onions are translucent and the sausage is done, about 10 minutes. Remove the sausage and onions with a slotted spoon and set aside. Add the cooked ravioli to the pan and fry in the sausage fat (add 2 more tablespoons butter if the pan is dry) until golden, 3 to 5 minutes. Add the onion-sausage mixture back in along with the sour cream and cook for 2 minutes. Finish with parsley and serve immediately.

CHEESY PIEROGI CASSEROLE

Steps:

• Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage.
• In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt.
• Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes.
• Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

PIEROGI CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9x13 inch pan.
• Saute onion slices with butter until soft.
• Combine the mushroom soup and milk till smooth. Set aside.
• Cover the bottom of pan with frozen perogies. Top with cooked onion and diced ham.
• Pour the mushroom soup mixture over the entire pan, covering evenly. Sprinkle with shredded cheese.
• Bake for 1 hour.

CHEESY PIEROGI CASSEROLE

Steps:

• Boil the pierogi according to package directions. It typically is 8-10 minutes in 2 quarts of boiling water. Once they are cooked, drain in a strainer.
• In another pot, melt 4 tablespoons of butter. Add diced ham and cook for 2 minutes. Add 2 tablespoons of flour.
• Add 1 cup milk to the pot and let it simmer for 3 minutes.
• Add half the package of cheese to the sauce. Cook for about 3-4 minutes or until thickened. Season with pepper.
• Combine the cooked pierogi with the ham and cheese sauce.
• Add to a 9x13 greased baking dish. Top with remaining cheese.
• Bake at 350 degrees for 20 minutes.

PIEROGIES

Steps:

• Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
• Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
• Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
• While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.