Pierogies With Pizzazz

Ingredients

• 2 (16.9-ounce) packages frozen potato and Cheddar cheese pierogies (there are 12 pierogies per package)
• 3 tablespoons olive oil
• 1/2 teaspoon dried rosemary or thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

• 1/2 cup chive-flavored cream cheese
• 1/4 cup finely chopped sun-dried tomatoes
• 1/4 cup finely chopped green or black olives
• 2 tablespoons finely chopped fresh basil
• or parsley

Instructions

1. Boil the pierogies according to the package directions. Drain thoroughly.

2. Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.

3. Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.

4. Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.

Fried Ravioli

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of
2". Heat the oil over medium heat until a deep-fry thermometer
registers 325F. While the oil is heating, put the buttermilk and the
bread crumbs in separate shallow bowls. Working in batches, dip
ravioli in buttermilk to coat completely. Allow the excess
buttermilk to drip back into the bowl. Dredge ravioli in the bread
crumbs. Place the ravioli on a baking sheet, and continue with the
remaining ravioli. When the oil is hot, fry the ravioli in batches,
turning occasionally, until golden brown, about 3 minutes. Using a
slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with parmesan and serve with a bowl of
warmed marinara sauce for dipping.