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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 10 |
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This is to DIE for... Gave it 6 stars! Made it up from some pierogi ideas. You don't REALLY have to make the pasta, but it's fun and it does make a world of difference! If you don't make it, use 1 1/2 lbs. dried and blanch for 3-5 minutes before using. Hope you enjoy it! Ingredients:
4 1/3 cups flour |
1 teaspoon salt |
4 eggs |
2/3 cup water |
1/3 cup olive oil |
flour (as needed) |
3/4 cup butter |
3/4 cup flour |
2 teaspoons onion powder |
2 teaspoons salt |
2 teaspoons fresh cracked pepper |
1 (12 ounce) can evaporated skim milk |
2 1/2 cups homemade chicken stock (a must) |
1 lb ham (chopped) |
2 cups light ricotta cheese |
3 eggs |
1 pinch salt |
1 (28 ounce) can sauerkraut (drained, rinsed well, may not need all!) |
8 ounces monterey jack cheese (shredded) |
Directions:
1. Combine the flour and salt.
2. Add eggs, water and oil. Mix well to form a dough.
3. Knead until smooth on a floured surface. Wrap in plastic wrap. Let stand 10 minutes.
4. Divide dough into 15 equal pieces.
5. Keeping others covered, roll out 1 with a pasta machine into a 15 x 3 inch strip, using flour if needed to prevent it from sticking/tearing.
6. Hang on a rack. Repeat with all.
7. Heat oven 350.
8. Heat butter in a saucepan.
9. Add flour, onion powder, salt and pepper. Cook 1 minute.
10. Whisk in milk and stock. Simmer until thickened.
11. Stir in ham. Remove from heat.
12. Combine the ricotta, eggs and a pinch of salt.
13. Spray a large baking pan. Place a little of the sauce on the bottom.
14. Using 3 noodles at a time, layer noodles, ricoota mix, sauerkraut and cheese.
15. Repeat 3 times.
16. The last layer should only consist of noodles, sauce and cheese.
17. Poke several toothpicks all over top (this will prevent foil from sticking to surface).
18. Cover with foil. Bake 30 minutes.
19. Uncover. Bake 30 more minutes.
20. Let stand 10minutes before cutting.
21. YUM!
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