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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/pierogi 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's Fresh Pasta Company

Rio Bertolini's Fresh Pasta Co. produces fresh cut pasta, ravioli, gnocchi, lasagna, pizza dough, sauces and more with local and seasonal ingredients. Brian Bertolini has been a staple at regional farmers markets since 2009, from his homebase in Charleston, SC. 

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

Keep frozen until ready to use.

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