Pasty

If you are one of those people who don't work on Saturday and weekend, it's nice, but if you only have one tomorrow, ravioli is a recipe worth dedicating to your Sunday :) If you already make it in these sizes, you can put the ravioli in the freezer bag without boiling it and cook it whenever you want.

My mother's father's side is from Kayseri, so I grew up with ravioli since my childhood :) Whenever my mother had the opportunity or could not stand our insistence, she would start making ravioli.

But I actually did my specialization on ravioli with my aunt :) I grew up as an apprentice in the ravioli that he opened in the summers during my secondary school years. So, if you ask the number of ravioli that I closed, I will tell you :)

This recipe is a recipe I prepared by taking advantage of my aunt's and my mother's vast knowledge of ravioli. Thanks again to both :)

Whether you make the ravioli dough spicy or plain, add cheese or ground beef, but don't miss the yogurt, I recommend it to you :)

Love…

Dough Ingredients:

• 4 glasses of flour (approximately 500 g)
• 1 pieces of eggs
• 2-3 teaspoons of salt
• 1,5-2 glasses of water at room temperature

Inner Ingredients:

• 250-300 g minced meat
• 1 medium onion
• salt-pepper
• optional pinch of finely chopped parsley

Preparation of Ravioli Dough:

1. Take the flour in a large mixing bowl and open the middle like a carrot. Crack 1 egg into the space you have opened, add salt. Make a firm dough by adding water gradually.
2. When the dough is firm, divide it into two pieces. (If you think you can't make it big, you can divide it into 4 meringues).
3. Flour the meringues, cover them with a slightly damp cloth and let them rest.
4. Grate the onion or pass it through the rondo. Add onion and other mortar ingredients to the minced meat and knead.
5. Put the first of the dough that you have made into meringue on the counter with flour and sprinkle some more flour on it and roll it out to 2 mm thickness with the help of a rolling pin.
6. Cut the ravioli dough that you have rolled into 2,5-3 cm thick with the help of a knife, first longitudinally and then transversely to form small squares.
7. Put a pinch of minced meat in the middle of the squares and close the right end on the left top, that is, in the form of a triangle.
8. You can spread it on the floured newspaper papers so that it does not stick when the closing process is finished.
   

Cooking Ravioli:

1. Boil 5 liters of water in a large saucepan. Add 2-3 tablespoons of oil to the boiling water and add some salt.
2. Cook the ravioli you have prepared in this water for about 15 minutes until the ravioli dough will not be dispersed or remain firm.
3. It will be easier if you cook the ravioli in 2-3 batches.

Sauce Ingredients:

• 1 kilo of yogurt
• 4-5 cloves of garlic (can be reduced)
• 3 tablespoons of margarine
• 1 teaspoons of oil
• Red pepper
• optional mint

Preparation of Sauce:

1. First, beat the garlic in a pestle and mix it into the yogurt.
2. Mix margarine and oil in a Teflon pan or saucer. When it is completely melted on low heat, add the pepper and fry it until it smells good and remove it from the stove.
3. To serve, drain the ravioli and put them on a serving plate. Add the desired amount of garlic yoghurt on it and finally pour the oily sauce and serve.