Manti (Turkish 'Ravioli' with Yogurt Sauce) Recipe -
Manti (Turkish 'Ravioli' with Yogurt Sauce) Recipe
  • READY IN 20 mins

Manti (Turkish 'Ravioli' with Yogurt Sauce)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2007

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!

Most Helpful Critical Review
Nov 05, 2010

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.


14 Ratings

Dec 28, 2010

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.

May 06, 2011

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 turk can accept it

Sep 18, 2008

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 found comes in. It was plenty to give the pasta a nice coating. Update: I've now been to Turkey and had real manti...where I was they did drain them. Manti are really tiny, but the ravioli are a fair substitute, taste-wise. I still think this is a great recipe. Thanks again, Dana!

Sep 13, 2007

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.

Jan 26, 2010

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

Dec 08, 2009

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 was perfect to soften the ravioli spices.


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 1098 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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