Easy Dough for Ravioli and Pierogi Makers

This dough is easy to make. The list of ingredients is short. The dough is a pleasure to work with, needs only 5-10 minutes to rest, rolls thin, cooks 2-3 minutes. It is convenient to use for Ravioli and Pierogy makers. It benefits tender stuffings made with raw herbs, berries, fresh cheese. This recipe is tested with the following devices: - Pierogi Maker by Cucina Pro - Norpro Ravioli Maker This recipe makes enough dough to make 24 ravioli OR 12 pierogi if each portion of the dough is rolled to cover the maker. The amount of waste for the dough is 60g.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 5 quarts of water to boiling over high heat in a large pot.

Step 2

In a bowl, measure the flour and place the butter on top. Pour hot water over the butter to melt it. Using chopsticks, distribute the liquid evenly in the flour. The mixture will look like large crumbs. Using your hands, knead them into a smooth dough. Cover with plastic wrap and let rest for 15 minutes.

Step 3

Wash, dry, and chop the herbs or green vegetables of your choice. Transfer them into a bowl, add crumbled Feta, and use your hands to combine them well. The warmth of your hands will soften the cheese, and it'll bind the greens. Use the measuring scoop to divide the mixture into 20 portions, 1 tsp each.

Step 4

You can make handmade dumplings or use a ravioli maker. For the ravioli maker, divide the dough into 4 equal portions. Roll them the same size as the maker. Dust the maker with some flour and make dumplings.

Step 5

Cook the dumplings in boiling water until they float plus 1 minute, for about 3 minutes total.

Step 6

Serve warm topped with your favorite savory sauces, sour cream, pesto, etc.

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