Use the traditional filling from pierogis in raviolis for a more modern take on the Polish classic.
Instead of parmesan, sprinkle with extra white cheese and a drizzle of olive oil.
Start by making the pasta dough. Mix flour and eggs to a smooth dough using a mixer. Leave the dough to rest for at least 1 hour. Meanwhile, prepare the filling by frying the onion in olive oil in a skillet until golden, then add the potatoes and fry for a few minutes. Cover with water and cook for 30 minutes with a lid on. Drain the potatoes, mix with crumbled Apetina cheese, then add the remaining ingredients for the filling.
While the dough is resting prepare the tomato sauce. Heat olive oil in a pot and fry garlic and chilli for a bit. Pour tomatoes, oregano and sugar and let the sauce boil, gently for about 45 min. You can strain the sauce through a sieve to get the classic consistency and finally season with salt and pepper.
Now it's time to assemble the raviolis. Divide the dough into 4 and roll out on a pasta machine to 2 mm thickness. Make 7 raviolis on each sheet, scoop a spoonful of filling on each. Make sure that there is 6 cm between the fillings. Brush the dough around the filling with water so the raviolis will stick together when folding. Squeeze out any air and press down to seal the edges. Cut each ravioli in pierogi shape using a ravioli cutter or sharp knife and a fork. Place on a well-floured tray. Boil the raviolis in salted water for a few minutes before tossing in tomato sauce.
Tip, if you have not made raviolis before, you might benefit of watching a YouTube video of ravioli making before entering the kitchen.