Main Dishes

Turkish Meat Ravioli Recipe


This recipe is known under the same name in the various regions of Anatoly. Originally from Central Asia, ravioli are considered a main dish and not a first course. They can be served with their cooking liquid or drained and served with a sauce. Here nothing is wasted: if the cooking water isn't used, it's saved and serves as the base for a soup.

- 550 g (20 oz.) or 5 glassfuls of flour
- 3 tsp. salt
- 2 eggs
- 10 2/3 glassfuls of water
- 2 small onions
- 20 g (2/3 oz.) or 1/3 bunch parsley
- 250 g (9 oz.) ground meat
- 1 large tomato
- 6 tbsp. butter or margarine
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 6 cloves of garlic
- 660 g (22 oz.) yogurt
1. Sift the flour into a large bowl, setting aside 1/3 cup. 2. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the well. 3. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8 minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth. 4. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in a bowl. 5. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm thickness. 6. Place 1 spoonful of filling at regular intervals on the dough. 7. Brush the dough between the filling with water. 8. Roll out the second sheet of dough slightly larger than the first and lay over the first. 9. Using your fingers, seal the ravioli by pressing around each mound of filling. 10. Using a knife, cut the ravioli into individual squares. 11. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes, until they rise to the surface.


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