Meats Recipes - Manti (Turkish Ravioli)

Ingredients

• 350 g/12 oz/3 cups plain (all-purpose) flour

• 100 ml/3 1/2 fl oz/6 1/2 tbsp water

• 1 egg

• 1 egg yolk

• 15 ml/1 tbsp salt

• 225 g/8 oz/2 cups minced (ground) beef or lamb

• 1 onion, grated

• Salt and freshly ground black pepper

• 5 ml/1 tsp dried oregano

• 450 ml/3/4 pt/2 cups plain yoghurt

• 4 garlic cloves, crushed

• 100 g/4 oz/1/2 cup butter

• 450 ml/3/4 pt/2 cups passata (sieved tomatoes)

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Method:

1. Put the flour in a bowl. Make a well in the centre and add the water, the egg beaten with the egg yolk, and the salt.

2. Gradually work the mixture into a dough, then knead gently until smooth. Wrap in cling film (plastic wrap) and leave to stand for at least 30 minutes.

3. Cut the dough in half. Roll out one half on a lightly floured surface to as thin a square as possible. Keep the other half covered.

4. Mix the meat with the onion, a little salt and pepper and the oregano. Cut the dough into 4 cm/1 1/2 in squares. Put a tiny bit of filling on each.

5. Dampen the edges and fold over to form a triangle. Press the edges well together to seal. Place on a floured baking sheet. Repeat with the remaining dough.

6. Drop a few at a time into a large pan of boiling water and cook until they rise to the surface. Remove with a draining spoon and keep warm in a large serving dish while cooking the remainder.

7. Mix the yoghurt and garlic together. Melt the butter, stir in the passata and boil until the mixture thickens.

8. When all the ravioli is cooked, spoon the garlic yoghurt and then the hot tomato sauce over and serve straight away.