All the differences between Pierogi and Ravioli

Almost every culture seems to have a stuffed dough dish: empanadas, gyoza, samosas, wontons, pierogi, ravioli, the list goes on. If there’s one comfort food that people will invent, it’s a soft or crispy shell filled with meat or vegetables. However, there are two in particular that share a lot in common: pierogi and ravioli.

Both dishes start the same way, using a flour dough that is rolled out and then filled with a variety of ingredients. When it comes to the finer details, the differences become more visible, as dumplings come from different parts of the world and different culinary styles. Pierogi are from Eastern Europe and are most popularly eaten in Poland and Ukraine. Although commonly enjoyed in the United States, ravioli is Italian. Pierogi have a half-oval shape, while ravioli are usually circular or square. Both dishes are hundreds of years old and are still an important part of their respective cuisines today. But what makes a pierogi a pierogi or a raviolo a raviolo? The defining difference comes down largely to the filling.

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Pierogi has two unique ingredients

Unlike ravioli, pierogi usually include a cheesy mashed potato filling. This Slavic dish usually includes sour cream, whether it’s served on top or used as a secret ingredient in mashed potatoes to boost flavor. The second ingredient that makes the pierogi stand out is the choice of cheese stuffed inside. Pierogi taste best with spicier cheeses like cheddar and are traditionally made with Polish farmer’s cheese, known as twaróg, which has a tart, creamy flavor that works well with sweet and savory ingredients. An unexpected choice of filling that sets pierogi apart from similar doughy dishes is that they are sometimes filled with fruit, such as blueberries, resulting in a sort of dessert dumpling. Other common ingredients include onions, ground meat (often pork), mushrooms and cabbage.

The base of the dough can also be different from the ravioli. Instead of breaking eggs into the mixture, Polish cooks often make pierogi dough with just oil, water, salt and flour. The dough is then folded over and pinched by hand or with a fork to seal the ingredients inside. Another way pierogi differ from stuffed Italian pasta is that they are often fried, not just boiled, making them similar to potstickers.

Ravioli falls in line with similar Italian pastas

Although ravioli has many variations, they are often made with cheese and Mediterranean ingredients such as tomatoes, spinach, mushrooms and sometimes meat. Unlike pierogi, they contain softer cheeses such as ricotta, parmesan, mozzarella or provolone. People also often combine this pasta with sauce, rather than dipping each piece individually. Pumpkin ravioli goes well with a butter sauce, while a cream or tomato sauce is ideal for spinach and ricotta ravioli. Old recipes suggested that they were served in broth before tomatoes arrived in Italy in the 16th century.

Ravioli is made from the same dough as most other Italian pastas, with a mixture of eggs and flour. The dough is filled, sealed and then separated into individual raviolo with a rolling pasta cutter to give each one those iconic sharp edges. Ravioli are usually served boiled, rarely fried. Although ravioli and pierogi may seem almost identical at times, they both represent the unique flavors and cooking techniques of their cultures, and each deserves a special place on your plate.

Read the original article on Chowhound.