Manti Turkish Ravioli With Yogurt Sauce Recipes

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Manti (Turkish 'Ravioli' with Yogurt Sauce) image

This is a traditional Turkish dish that is mainly ate in the winter. I instantly fell in love with the warm savory flavors of this dish. Although I've used ravioli in this recipe, it is traditionally done with a similar pasta called Manti that you can buy from any online Turkish store.

Provided by DS

Categories Main Dish Recipes Dumpling Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 teaspoon salt
1 teaspoon dried mint
1 (9 ounce) package beef ravioli
¼ cup butter
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 (8 ounce) container plain whole milk yogurt

Steps:

Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 26.7 g, Cholesterol 60 mg, Fat 17.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 9.6 g, Sodium 1097.8 mg, Sugar 3.1 g

MANTI WITH YOGURT SAUCE

Manti with Yogurt Sauce image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 pound ground lean lamb
1/2 cup chopped fresh flat-leaf parsley
Salt and pepper to taste
2 cups all-purpose flour plus additional for rolling
1 teaspoon salt
1 large egg
1/2 cup water plus a little more if necessary
2 cups plain whole-milk yogurt (preferably made from sheep's milk)
4 garlic cloves, mashed to a paste with 1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
3/4 teaspoon fine quality sweet paprika
Coarse salt to taste
4 dashes hot red pepper sauce, or more to taste
Shredded fresh mint leaves for garnish

Steps:

To make the filling: Heat the olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Stir in the onion and cook, stirring, until softened, about 5 minutes. Stir in the lamb and the parsley, and cook, stirring and breaking up any lumps, until the lamb changes color. Remove from heat and generously season with salt and pepper. Set aside.
To make the pasta: Sift the 2 cups of flour and salt together into a bowl. Make a well in the center and place the egg and 1/2 cup water in the well. Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.) Knead the dough for at least 10 minutes until smooth and elastic. Cover the dough with a towel and let rest for 1 hour. Divide the dough into 4 pieces. Roll out each piece to 1/16-inch thick with a rolling pin or a pasta machine, and cut into 3-inch squares, discarding the uneven edges. Place 1 to 2 teaspoons filling into the center of each square. Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling). Repeat with remaining pasta and filling. Place the manti on a lightly floured baking sheet in a single layer.
To make the yogurt sauce: Drain the yogurt at room temperature through a very fine mesh strainer over a bowl for 30 minutes and discard the whey. Stir together the yogurt and garlic in a bowl and let stand at warm room temperature until ready to use.
To make the butter sauce: In a small skillet over moderate heat cook the butter until it is a very light brown, remove the skillet from the heat, and stir in the paprika, coarse salt to taste, and the hot red pepper sauce.
In a large kettle of boiling salted water cook the manti, in batches, stirring to keep them from sticking together, about 7 minutes, or until the pressed together edges are al dente (they will the the longest to cook). Remove them when done with a long-handled sieve or a large slotted spoon and keep warm with a little of the warm cooking liquid. Serve the manti very hot in individual bowls, spoon some of the yogurt sauce, then drizzle some butter sauce and garnish with mint leaves. Pass the remaining yogurt sauce at the table.
Drink: Cankaya Kavaklidere.

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Manti (Turkish 'Ravioli' with Yogurt Sauce) image

This is a traditional Turkish dish that is mainly ate in the winter. I instantly fell in love with the warm savory flavors of this dish. Although I've used ravioli in this recipe, it is traditionally done with a similar pasta called Manti that you can buy from any online Turkish store.

Provided by DS

Categories Dumplings

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 teaspoon salt
1 teaspoon dried mint
1 (9 ounce) package beef ravioli
¼ cup butter
1 teaspoon sweet paprika
1 tablespoon minced garlic
1 (8 ounce) container plain whole milk yogurt

Steps:

Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 26.7 g, Cholesterol 60 mg, Fat 17.1 g, Fiber 2.5 g, Protein 9.4 g, SaturatedFat 9.6 g, Sodium 1097.8 mg, Sugar 3.1 g

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