1.Preheat oven to 400°F. Toss together pierogies, Brussels sprouts, shallots, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer.
2. Roast, stirring halfway through, until Brussels sprouts are tender and deeply browned and pierogies are golden, about 35 minutes.
3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method.
4. Meanwhile, whisk dill, mustard, vinegar, and remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Pour mustard dressing over pierogi mixture; toss. Garnish with more dill and serve with sour cream.
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