5 cups all purpose flour (as well as additional flour for rolling)
16 oz sour cream
2 teaspoons salt
1 cup ricotta cheese
1 – 14 oz can pumpkin puree
1/2 teaspoon dried ground sage
1/2 tsp salt
a dash of nutmeg
4 tablespoons butter
1 tablespoon Dried Sage Leaf
1 cup cream
Prepare the dough by whisking the eggs and sour cream together in a large bowl. Add salt, whisk, add flour 1 cup at a time until it's the consistency of biscuit dough and all the flour is incorporated.
Divide the dough in half and wrap with plastic wrap, place in the fridge for at least 30 minutes to rest.
While the dough is resting, in a medium bowl combine the ricotta cheese, pumpkin, sage, salt and nutmeg, mixing well.
Place a section of dough onto a well floured surface
Using a biscuit or pierogie cutter, cut circles of dough out, then carefull add a very small amount of pumpkin filling, about a teaspoon per pierogie. Fold the dough over and press it with your fingers to close, being careful not to tear the dough. Place pierogies on a lightly floured cookie sheet.
Continue until the dough has been used up (Makes about 80).
Fill a large stock pot with water, add 1/2 tsp salt to the water, Bring to a boil over high heat. Drop about 10 pierogies in the boiling water at a time. They are done when they float up to the surface of the water. Gently remove them with a slotted spoon and place them on paper towels to drain.
In a medium size skillet,
Once all the pierogies have been lightly browned, add 2 Tablespoons of butter to the skillet, Add pecans and sage and saute for about a minute, then add cream and bring to a simmer. Simmer until thickened, but do NOT boil.
Serve over pierogies.
Raw Pierogies can be lightly floured and frozen if you prefer to cook them later. Please note that the filling had a tendency to get runny/weep, so don't use too much or your pierogies will become an oozing mess!