Turkish Ravioli

Ingredients for Turkish Ravioli

Instructions for Turkish Ravioli

To prepare the Turkish Ravioli recipe, please follow these instructions:

The filling is prepared by heating the oil in a large frying pan, after which the onions, chilies and spices are added, and the FRY at a moderate heat for 5 min., or to the onion is browned. Add the minced meat and stir over strong heat to it is well browned, and the Nuggets are loosened up. Removed from the flared, and lemon zest and chopped herbs are added. Set aside to cool off.

The sauce is prepared by first bring chicken stock to a boil and let it boil in half. Then take it by flared and yogurt and garlic whipped in. Season with salt and freshly ground black pepper.

Flour, water, eggs and egg yolk together in a food processor, stir to blend has a consistency of a steady batter. Came the dough out on a lightly melbestrøet tabletop. If the dough is too sticky, add a little more flour. (It is much easier to add more flour for a wet dough than to get more eggs in a dry dough). Portion dough into chunks, set pasta machine rollers to the largest opening, sprinkle some flour on them and roll so the dough through the machine. Fold the dough 3 times, so that the width of the pasta remains the same and the length should now be a third of what it was. run the dough through rollers once again and repeat folding and rolling process by turning the dough in a 90 degrees angle every time. This is repeated at least 10 times, with the machine and the dough sprinkled with flour if needed. When the paste is steady, the rollers one notch further into, run pasta through and continue thus to put rollers further into, for pasta is 1 mm thick. Cover the dough and set aside.

Repeat with the remaining dough.

Cut the dough into 12 cm big squares and place 1 tablespoon. of the filling in the center of each square, brush edges lightly with water and fold each square into a triangle. Squeeze the edges together to close and put raviolini in a single layer on a lightly melbestrøet griddle. Covered while the rest of raviolini done finished. Boil raviolini few at a time in a large pot of boiling water with added salt in 3 min. Onto of and reversed in the sauce.