Turkish Meat Ravioli

Turkish Meat Ravioli

Ingredients

 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

Method

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.

Sauce and serving

1. Meanwhile, wash and chop the tomato; sauté for a few minutes in the butter; add the paprika;

2. Peel the garlic and crush in a mortar; add the yogurt and mix well to make a smooth sauce.

3. Just before serving, place the ravioli in a serving platter. Pour on the garlic-yogurt sauce and garnish with the tomato sauce.

P.S: This is my favourite one. I can eat it all the time:) If you haven't tasted it yet, it is the time. Please leave your comment.