Main DishesApril 17, 2014
Calories
770173
Sodium
91868mg
3827% DV
Fat
42170g
64877% DV
Protein
9220g
18440% DV
Carbs
8776g
2985% DV
Fiber
2025g
8101% DV
Turkish Meat Ravioli Recipe
1
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.
4
- 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
- 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.
Nutritions
Calories
770173
Sodium
91868mg
3827% DV
Fat
42170g
64877% DV
Protein
9220g
18440% DV
Carbs
8776g
2985% DV
Fiber
2025g
8101% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat11654g58273%
Polysaturated Fat8167g51044%
Monosaturated Fat22348g139680%
Cholesterol20228mg6788%
Sodium91868mg3827%
Potassium289652mg8275%
Protein9220g18440%
% DAILY VALUE*
Total Carbohydrate
Fiber2025g8101%
Sugar7811g15623%
Vitamin A87544IU1750%
Vitamin B6843mg42185%
Vitamin C2064mg3441%
Calcium205995mg20599%
Iron994mg5523%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.