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This is a quick and fast version of Turkish manti in which I use ready-made beef ravioli.
1 person made this
IngredientsServes: 4
- 1 teaspoon salt
- 1 teaspoon dried mint
- 1 (250g) packet beef ravioli
- 50g butter
- 1 teaspoon sweet paprika
- 1 tablespoon minced garlic
- 225g plain full fat yoghurt
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Bring a large pot of water to the 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 yoghurt.
- To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yoghurt on top of the ravioli, then ladle paprika butter over top.
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Reviews & ratingsAverage global rating:(16)
Reviews in English (10)
by DS
You are actually not suppose drain the water out of the ravioli! It is suppose to be like creamy soup! So I would say use one ladle of the water and as little or as much yogurt as you would like. Sorry it got left out!-31 Aug 2007
by rmtanner
I have never eaten Turkish food before, but am always game to try something new. Maybe it is an acquired taste, but this was not to my liking.-04 Nov 2010
by sharwna
If you make the yogurt/garlic mixture a few hours ahead and leave it in the fridge it's tastier. I also mix the mint into the yogurt. My mother-in-law uses a bit of tomato sauce heated in olive oil instead of the butter/paprika. I've had it both ways and prefer the tomato sauce/olive oil more. Ravioli is a good substitute but real Manti makes a difference. Living in Turkey we can get all different kinds and they are delicious. If you have the opportunity to get the original, try it.-23 Dec 2010
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