Manti (Turkish 'Ravioli' with Yogurt Sauce)

Manti (Turkish 'Ravioli' with Yogurt Sauce)

DS 0

"This is a traditional Turkish dish that is mainly ate in the winter. I instantly fell in love with the warm savory flavors of this dish. Although I've used ravioli in this recipe, it is traditionally done with a similar pasta called Manti that you can buy from any online Turkish store."


20 m servings 293 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
  2. 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 yogurt.
  3. To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.
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  1. 14 Ratings


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...

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.

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 oliv...

I never tried manti before told a local turk this was the american version and added garlic and tomatoes sauce as an authentic recipe indicated... either way its good! I will find out if a real...

I'm sure real manti would be even better, but this is a quick, easy and delicious way to fix frozen beef ravioli. I only used 6 oz. of yogurt because that's the size the whole milk brand I foun...

When we tried it, it was a little bland, so we added more paprika, salt and pepper at the table. Once it was a little spicer, it had a great flavor! Very easy, would make it again.

amazing! Just like the real thing- which is much harder to make!

Very easy. I left the water off the ravioli and just spooned the yogurt(i heated it first) on it thick then the butter. I made my own ravioli with crab, cheese tomato and pesto, so the yogurt wa...

I didn't like this at all. I thought it sounded similar to a dish I had in a turkish restaurant and loved but it tasted nothing like it.