January/February 2008
- 1 1/2 cups semolina flour
- 3 eggs
- 2 cups butternut squash, peeled and diced
- 2 tablespoons fresh chives, chopped
- 1 potato, peeled and diced
- 1/4 cup ricotta cheese
- 1/4 cup onions, diced fine
- 1/4 cup butter
- 4 tablespoons fresh sage, chopped
In a saucepan boil squash and potatoes in a quart of water until tender. Drain. Let cool. Mash the potatoes and squash separately; place into two different bowls. In the potato bowl add semolina flour, two eggs and chives. Mix into a smooth dough. Set aside. In the squash bowl add cheese, onion, one egg and 2 tablespoons sage. Mix well. On a well-floured table roll out 2-inch circles of dough about 1/8 inch thick. Place 1 tablespoon of filling in the center of the dough circle. Fold over to make a half-moon shape. Crimp edges with fork.
Repeat. Cook pirogies in boiling water for 3 minutes. Drain. Heat butter in a skillet. Add sage and pirogies and sauté until lightly browned on both sides.
