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Pierogis, "Potato and Leek" | Rio Bertolini

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Heavenly pockets filled with Potato cheese and leeks!

Instructions: Bring one gallon of water to rapid boil. Gently place frozen ravioli/pierogie in water and cook for 6-8 minutes. All ravioli should be floating (unless stuck to pot/pan) and pasta should expand slightly. Carefully remove from water and add to desired sauce. Toss to coat pasta and serve immediately. 
Rio Bertolini

Ingredients: Potato, Fontina, Leek: Yukon Gold Potato, Ricotta, Leek, Fontina Cheese

Keep frozen until ready to use.

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