Manti (Turkish 'Ravioli' with Yogurt Sauce)9 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“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.” - by DS
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 293 cal
- 17.1 g
- 26.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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. Sorr..." See morey it got left out!"
"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...." See more"
"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 ..." See moreinstead 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."
Mushroom and Spinach Ravioli with Chive Butter Sauce
Butternut Squash Ravioli with Sage-Brown Butter Sauce
Just swipe to see more like this.