Ravioli, dumplings, manti, whatever you call them, they taste so delicious. In every region of the world, there is a different kind of stuffed pasta to embrace. In fact, the history of this specialty pasta goes back hundreds of years. The variety is enormous. Nevertheless, the one we are making today is called the MANTI, and the way it is served is a bit unique to its place of origin; Kayseri.
If you want to speed things up, you can use ravioli maker mold. It helps to prepare the ravioli effortlessly. I have to say that it is convenient. However, today we are doing it the old way to show you the basics. Feel free to stuff them with different ingredients such as vegetable blends, cheese, or meat according to your preference.
Homemade Ravioli – Turkish MantiCourse: MainCuisine: Turkish
3 cups flour
1 1/2 half cup water
1 tablespoon salt
2 medium-sized onions
1 pound (454 g) ground beef
1 teaspoon salt
1/2 teaspoon graound black pepper
1/2 bunch fresh parsley, chopped
1 tablespoon (14 g) butter
2 tablespoons extra virgin olive oil
1/4 teaspoon ground pepper
1/2 teaspoon dry mint
1 cup plain plain yoguty
2 garlic cloves, crushed
Pinch of salt
- Preparing the dough
- Add the flour into a large bowl.
- Add the egg and salt.
- Start blending with a spatula or by hand while adding water gradually. If you prefer, you can also use a mixer.
- The dough is ready when it gets soft and non-sticky. Cover with shrink wrap or foil and set it aside for about 20-30 minutes.
- Preparing the stuffing
- Grate the onions into a medium bowl.
- Add the ground beef, chopped parsley, salt and ground pepper.
- Blend well with a spatula.
- Making ravioli
- Divide the dough into two equal parts and form balls.
- Put flour on the counter and roll one of the dough balls. Try to form a rectangular shape. Keep the other portion covered to prevent from getting dried.
- Cut the rolled flour into approximately 1-inch (2.5 cm) squares with a knife.
- Place 1 teaspoon stuffing at the center of each square and fold from the sides. Pinch at the top to seal. Once finished, continue with the second dough.
- Cooking the ravioli
- Add 1.5-liter water to a medium size pan and bring it to boil.
- Add the raviolis (manti dumplings).
- Add 3 tablespoon olive oil and mix with a spatula.
- Cook over medium heat for about 20 minutes.
- Remove from the heat and drain.
- Preparing the sauce
- Add the butter, olive oil, cayenne pepper powder, and dried mint into a small saucepan.
- Cook over medium heat until the butter melts.
- Yogurt Sauce
- Add the crushed garlic, pinch of salt, and the yogurt into a small bowl and mix well.
- Bringing it together
- Add drained raviolis into a plate.
- Add the yogurt mix on top.
- Lastly, add the butter sauce on top.
Mix them all with your spoon before you consume!
- You can also freeze the raw manti and prepare it a later time. It saves time when you run out from dinner ideas. Place the frozen dumplings directly into boiling water.
Make a big batch if you can. It is always a good idea to keep some ravioli in your fridge. The blend of garlic infused yogurt and spicy butter sauce turns this specialty meal into a mouth-watering blast.
Don’t be too strict about the stuffing recipes. Remember, traditional formula is not the only option. It is your food at the end of the day.
Long story in short, it is a tasty filling covered with an envelope of thin pasta. And you can fill it with anything you like as long as it is edible.