Yuno's Easy Recipes #7 Ravioli Recipe

@SlyD0g asked so here is my ravioli recipe. (I like to make them into pierogis but its basically the same).
anyway here it is.
for the dough you'll need:

• 3 egg
• 1 (8 ounce) container sour cream or yogurt
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder

for the filling:

• 6 tablespoons butter
• 1 onion diced
• 4-5 mushrooms chopped
• 3-4 cloves of garlic roughly sliced
  
• 3-4 potatoes
• 1 salt
• 1 black pepper
• ground mustard
• cream cheese

we'll start with the filling:

1) cook your potatoes in a pot with water until you can stab them with a fork easily.
2) meanwhile in a big pan (if you have a wok its easier) melt your butter and start frying your onion add a pinch of salt after a minute and add the mushrooms and keep frying until the onions start to brown (the goal is to get golden mushrooms)
3) when the onion starts to brown lower the heat and add your garlic, cook it and keep stirring (if you burn your garlic you might as well start from scratch)
4) when the garlic seems like its starting to brown kill the heat and add the potatoes (I like to roughly cute them before hand) and start mashing them in the pan with either a potato masher or a fork, stir it so the onions, mushrooms and garlic get incorporated into the potato mash.
5) now you can add cream cheese to make it more rich and salt and pepper to taste (I like to add ground mustard seeds or Dijon mustard)

for the dough:

1) so youll mix the eggs and cream and beat until its smooth then you can add the flour, salt and baking powder, stir until it becomes a dough and knead it on a floured surface until its firm and smooth (you can add more flour if it feels too soft)
2) divide the dough to two balls and roll them to a 3mm thickness (1/8th of an inch) cut circles out using a glass or a cookie cutter.
3) put a small spoonful of the filling in the middle of the circle. moisten the edges and seal with your fingers (I like to use a fork so it looks nice.
4) fill a pot with water and bring to boil, add the pierogis and cook 3-5 minutes (they should float to the top) remove them from the water. now you can chill them and refrigerate for later use.

before serving I like to heat up a pan with some oil and fry them until they brown/golden with some fried onion on the side. you can also fry them and server them in a creamy cheese sauce or add them to a soup.
enjoy!