After making the pierogi, I decided it would be fun to get a ravioli press to make more dumplings. For the ravioli, we followed a recipe from The Complete Book of Pasta and Noodles, which I gave him for Christmas with his pasta machine. We haven't actually cooked the ravioli yet, we are freezing them to cook sometime this week. The filling is meat and ricotta with basil, and we plan to serve the ravioli in a basic tomato sauce.
In addition to having fun with dumplings, a few weeks back I made a strawberry rhubarb crumble using an easy recipe from The English Kitchen that delivered great results! Also, Matt bought some darling flower-shaped egg molds, so he whipped up a cheery breakfast this morning.