My mom and I decided that it would be fun to spend all day on Christmas Eve together making pierogies. It's not something that we've done since I was a kid. Something, though, that my mom has found memories of my great-grandmother doing (my grandmother didn't like to cook ) We're going to make the "traditional" pierogies - potato, potato and cheese, cabbage, prune - but I'd also like to make some untraditional. I wanted to do pumpkin pierogies. When I mentioned this to my mom, she said that the last time she made pierogies, her prune ones didn't turn out right - they leaked. I guess you are supposed to use a "real" prune inside. She had used a canned prune filling (not sure what the real name is, but I'm pretty sure it's usually used in baked goods). I do have "real" pumpkin that I can roast rather than using canned pumpkin, which may help the consistency.
I guess my question is, has anyone who has made ravioli has problems with filling leaking? And if so, any tips? I've done both CLBB and Internet searches on both pierogi and ravioli making. I'm *thinking* that both are rather similar and that I can use a recipe for pumpkin ravioli filling in my pierogies (I know I'm going to use the sauce suggestions that I have been following on this board). I've never made ravioli, or other stuffed pasta (other than shells and I don't think that counts) before, so I'm just not sure.