Dumplings, ravioli, pierogi, vareniki, wontons, khinkali, manta, momos, or gyoza, no matter what you call the dish, how many names it has, or from which country it originates, almost all of them can be described as a dish consisting of a filling which is wrapped into a simple flour and water dough.
We have gathered a collection of recipes for ravioli and their closest Russian relatives, pelmeni [which is the Russian word for dumplings] and vareniki [traditionally a sweet variety, so closer to pierogi], in an attempt to demonstrate an entirely new, food-based level of international relations and communication.
Below you will find recipes of ravioli made of beet and sour cream (with absolutely no dough), a.k.a. "what happens when Russian tastes meet Italian form."
Beet Ravioli with Salmon Filling
Two chefs who used to work at Strelka Bar – a New Zealander and an Englishwoman – created a new dish made up entirely of traditional Russian ingredients to celebrate the many years they have spent working in the country, getting to know the taste of its traditional cuisine. Nathan Dallimore and Natalie Horsting wrapped smoked fish with sour cream and dill into thin pickled beet leaves, and the result was rather extraordinary, despite the otherwise traditional list of ingredients.
These ravioli are very easy to make. The only difference is that they are made with rice dough, which makes them a lot more tender than normal dumplings. That, and a sauce made from lamb stock and butter: it's really the sauce that does the trick.
Ravioli with Spinach and Tomato Salsa
You can use canned tomatoes in their own juice instead of fresh ones, in which case you will need about 250 g.