Turkish ravioli
easy
60 mins
60 mins
Ingredients
- 3-4 Stem(s) Mint
- 225 g Flour
- 50 g Wholemeal flour
- 1 egg (size M)
- 1 Egg yolk (size M)
- 7-10 Tbsp Salt
- 1 medium onion
- 1 red chilli pepper
- 1 TABLESPOON Oil
- 1 TEASPOON Cloves powder
- 1 TEASPOON Cinnamon
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2-3 stem(s) Dill and parsley
- 500 g Minced beef
- 7-10 Tbsp Pepper
- 4 Garlic cloves
- 1 TEASPOON Vegetable broth (instant)
- 1 (500 ml) Mug of whole milk yoghurt
- 7-10 Tbsp Flour
Directions
- 1
Wash the mint, dab dry and pluck except for something to garnish. Chop the mint finely. Knead flour, wholemeal flour, 120 ml water, egg, egg yolk, mint and salt to a smooth dough.
- 2
Cover and leave to rest in a cool place for about 30 minutes. In the meantime peel and finely chop the onion. Wash, clean and halve the chilli pepper and remove the seeds. Then chop finely. Heat the oil in a frying pan and sauté the onions and chillies.
- 3
Add cloves, cinnamon and lemon peel and steam for about 5 minutes at medium heat. In the meantime wash dill and parsley, dab dry, pluck and chop finely. Stir the herbs into the onion mixture.
- 4
Take out and let it cool down for about 5 minutes. Then mix with the mince. Season with salt and pepper. Roll out the dough 1-2 mm thick on a floured work surface. Cut squares of about 12 cm.
- 5
Put about 2 tablespoons of chopped mass in the middle of each. Brush the dough with water, fold into a triangle and carefully press the edges together. Place the ravioli in boiling salted water. Cook for about 1 minute, then simmer gently for about 10 minutes.
- 6
In the meantime, peel and finely chop the garlic. Boil 1/4 litre of water. Stir in stock, yoghurt and garlic. Season with salt and pepper. Remove the ravioli, drain and arrange on plates with the sauce.
- 7
Garnish with the remaining mint and chilli peppers to taste. Makes about 16 pieces.
Nutrition Facts
550 kcal
54 g
18 g
40 g
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