Recipe by DS
"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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1 (9 ounce) package
1 (8 ounce) container
plain whole milk yogurt
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!
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 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.
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
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!
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 was perfect to soften the ravioli spices.
* Percent Daily Values are based on a 2,000 calorie diet.
Manti (Turkish 'Ravioli' with Yogurt Sauce)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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