Back in late 2018, my family and I took a trip to Ireland. The first night there, we ate at an Italian restaurant, where I consumed purple potato filled ravioli in either an oil or cream sauce. I enjoyed it enough that I wanted to cook my own version of it at home.
I prepared the dough following a recipe and pureed some purple potatoes to fill it. But when I boiled the pasta, the edges remained hard.
It turned out that I needed a special machine or dough, which I could not find anywhere, not even on the Internet. However, I did find a hack for what I had wanted. That was using potato filled perogies. They originate from Poland, though. Yet, they can still be treated or used like pasta.
In fact, I used to boil perogies like pasta and put sauce on them, which grossed my mom out. But that technique does actually happen a lot. The Internet has recipes for boiled perogies.
They might not be exactly the same as ravioli, but the time it takes to cook premade ones is a lot less. Plus, they save a ton of resources, preparation, and above all, a chance they turn out unsatisfactory, thus wasting them.
Here is what I used to make potato filled “ravioli” (perogies)
- 1 package of potato filled perogies
- 1 pot of boiling water
- 2 minced or sliced cloves or garlic
- A splash of olive oil
- Salt, pepper, and parmesan to taste
- A dash of Parsley (optional)
Boil the perogies like you would with ravioli. Set aside.
Finely cut the garlic cloves as you heat the olive oil. Once hot enough, cook the garlic until golden brown or soft. Toss in perogies. Add salt and pepper to taste. Sprinkle and toss parmesan and parsley if desired. Enjoy!
If you happen to find special ravioli dough or machines that can ship to you, good for you. Otherwise, using perogies will turn out just as good.