Dumplings and Other Kitchen Adventures

Lately Matt and I have been experimenting with filled pasta. A few weeks ago we made pierogi and this week we tried our hand at ravioli. For the pierogi, I did a little research and found this really helpful site. We didn't follow the recipe, but it had some good tips. Some pierogi we filled with potatoes and cheese, some with sauerkraut, and we even got really experimental and added jalapeños to a few (hey, we do live in San Diego).

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.