Bodrum Ravioli

Hello Dear Friends,

The first recipe of this week is a different version of my favorite ravioli :) The most important feature of this ravioli is that it is not boiled and fried in oil. In this respect, it is similar to Kayseri's Oil Mantı, but when I ate it in Kayseri, I saw that their dough is leavened. It is fried by putting minced meat in the leavened dough. From Bodrum Ravioli It gets bigger and softer. (Slightly smaller than our pizza)

Instead of opening the recipe by hand, I used the pasta opener of my mixer. If you have a pasta machine, etc., you can easily open it without much effort.

If you are going to open it by hand, I recommend you to open it very little thicker than normal ravioli. Thus, it will be closed more easily and will not open while frying in oil.

Since it was my first try, I made a dough that I usually use for pasta. The result was quite delicious. From the measurements I gave, a total of 80 ravioli came out. These dimensions are perfect for an average of 3 people.

If you use a frying pan instead of a pan to cook the recipe, the result will be puffy puffs as in the photo. Those who will cook in the pan should use plenty of oil, and if you use a colander, your job will be easier.

Love…

Ingredients for Bodrum Ravioli Recipe

For the dough:

• 2 eggs (large)
• 2 tablespoons of water
• 2,5 glasses of flour (add little by little after 2 glasses of water, the amount may increase a little)
• 1 pinch of salt

For internal mortar:

• 80 gr. Mince
• 1 small onion
• salt
• black pepper

For the above:

• Garlic Yogurt
• dried mint

For the Tomato Sauce:

• 1 heaping tablespoon of tomato paste
• half a teaspoon of oil
• salt

To fry:

• Plenty of oil

How to Make Bodrum Ravioli Recipe?

• For the stuffing, grate the onion, add it to the ground beef along with salt and pepper, knead it and set it aside.
• Take 2 cups of flour on the counter. Make a hole in the middle of your hand and break the eggs.
• Add salt and start kneading slowly.
• When the dough starts to come together, add the water.
• Add flour little by little and knead until you get a hard dough that does not stick to the hand and the counter.
• Cover the dough with a cloth on the floured counter and let it rest for 30 minutes.
• Divide the rested dough into 4 parts. Lightly flour in a dough rolling machine and open until it reaches the thickness of #6.
• Take the rolled dough onto the floured counter and slice it squarely.
• Put the minced meat in the middle of the squares little by little and close.
• When all the ravioli are covered, fry them in hot oil in a frying pan.
• Take the ravioli on a serving plate, pour garlic yoghurt and tomato paste on it with vegetable oil.
• Serve with a sprinkling of dried mint, if desired.