Crispy Baked Zucchini Ricotta Perogies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 11,745 cal. | (559 %) | ||
| Protein | 1,007.06 g | (1,028 %) | ||
| Fat | 739.35 g | (637 %) | ||
| Carbohydrates | 249.21 g | (166 %) | ||
| Sugar added | 1.59 g | (6 %) | ||
| Roughage | 3.43 g | (11 %) |
| Vitamin A | 5,933.14 mg | (741,643 %) | ||
| Vitamin D | 13.69 μg | (68 %) | ||
| Vitamin E | 6.43 mg | (54 %) | ||
| Vitamin B₁ | 1.82 mg | (182 %) | ||
| Vitamin B₂ | 9.81 mg | (892 %) | ||
| Niacin | 214.64 mg | (1,789 %) | ||
| Vitamin B₆ | 2.88 mg | (206 %) | ||
| Folate | 271.52 μg | (91 %) | ||
| Pantothenic acid | 13.15 mg | (219 %) | ||
| Biotin | 7.34 μg | (16 %) | ||
| Vitamin B₁₂ | 32.92 μg | (1,097 %) | ||
| Vitamin C | 32.51 mg | (34 %) | ||
| Potassium | 3,644.86 mg | (91 %) | ||
| Calcium | 32,411.2 mg | (3,241 %) | ||
| Magnesium | 1,235.42 mg | (412 %) | ||
| Iron | 35.07 mg | (234 %) | ||
| Iodine | 10.82 μg | (5 %) | ||
| Zinc | 76.23 mg | (953 %) | ||
| Saturated fatty acids | 454.75 g | |||
| Cholesterol | 1,960.85 mg |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 1 tsp sugar
- 4 Tbsps olive oil
- Pastry flour (to dust work surface)
- For the filling
- 2 Zucchini
- 1 onion
- 2 garlic cloves
- 2 sprigs rosemary
- 200 grams Ricotta cheese
- 1 egg yolk
- 50 grams grated Parmesan
- salt
- 1 splash lemon juice
- freshly ground peppers
- 50 freshly grated Parmesan
- olive oil (To brush perogies)
- 2 Tbsps Sesame seeds
Preparation steps
Mix flour and salt in a bowl and make a well in the center. Crumble yeast into well in flour, sprinkle sugar over yeast and mix about 5 tablespoons lukewarm water into yeast. Cover bowl and let stand in a warm place for about 30 minutes. Add olive oil and about 200 ml (approximately 1 cup) lukewarm water to flour mixture and mix well. Transfer dough to a work surface dusted with flour and knead until dough is no longer sticky. Add more flour or water if necessary to dough to reach desired consistency. Cover dough and let rise about 30 minutes.
For the filling, rinse zucchini and dice finely. Peel onion and garlic and dice finely. Sauté zucchini, onion and garlic in oil for about 5 minutes, remove from heat and let cool. Rinse rosemary, shake dry, pluck and finely chop. Drain ricotta well. Mix rosemary, ricotta, egg yolk, parmesan and zucchini mixture and season with salt, lemon juice and pepper.
Preheat oven to 220°C (approximately 425°F).
Knead dough well on a work surface dusted with flour. Divide dough into 8 pieces. Knead each piece and roll out into circles 12-14 cm diameter (approximately 5-5 1/2 inches diameter). To assemble perogies, place 2-3 tablespoons filling on each dough circle and fold circle in half over filling.Pinch edges of perogies together to seal and place on a baking sheet lined with parchment paper. Brush perogies with olive oil and sprinkle with sesame seeds. Bake perogies until golden brown and crispy, about 20 minutes.
Remove perogies from oven, allow to cool briefly and serve.
