More Great Recipes: Beef | Condiment, Sauce | Dinner | Eastern European


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Why I Love This Recipe

Recipe from Valia Nikitina and Irina Zolina, Dubna wives dropped in the middle of the Illinois Prairie for a year.

Russian ravioli as prepared by two very good Russian cooks.

Photograh from

Could also use finely-cut cabbage for filling.

Ingredients You'll Need

Meat filling Ingredients:
1/2 lb. beef, ground
1/2 lb. pork, ground
2 cloves garlic, chopped fine
2-3 T milk
1 onion, chopped fine

Dough Ingredients:
1-1/2 C flour
1/2 tsp salt
1 egg
1/2 C water
1 tsp vinegar
1/2 tsp baking soda

Sauce Ingredients:
4 T vinegar
2 T oil
Salt and pepper


Directions: Filling

Combine ingredients

Let sit in refrigerator for 2 hours.

Directions: Dough

Put vinegar and soda in soup spoon—it foams to top

Mix ingredients

Using a little extra flour, knead on a floured surface and with floured hands until smooth and elastic, about 5 minutes.

It is a soft sticky dough—slap and squish it back and forth.

Cut mass into 5 strips, each strip about 8” or 9”

Cut each into 1/2” pieces.

Dip cut end into flour

Squish with fingers into circle

Fill with meat

Seal edges into 1/2 circle, stretch ends to meet, seal.

Makes a crescent with tips touching.

Can be frozen at this point.

Cooking Directions:

Boil water, piece of onion, tablespoon salt.

Pour pilimieni into boiling water

Stir—they will rise.

Then cook about 3 minutes.

Drain and serve with sauce or butter.

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