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How to make Potato Society Ravioli? There are also 23 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk yufka ravioli with potatoes, practical ravioli, high society ravioli, yufka ravioli, yufka ravioli making, yufka ravioli, pastries

Potato Ravioli

Release Date: 06-09-2011
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We made a quick start after the holiday. Even though I feel like I'm breathing a little after the photo shoot is over, school continues at full speed.

Every day, we prepare at least 5 different meat dishes from the world cuisine and try them. Even me, who is not very fond of meat dishes, tastes everything.

yufka ravioli

When I said meat at school and meat at home, I realized that it was necessary to put a stop to it and I prepared one of my favorite pastries. The society ravioli with potatoes is just as good as the minced meat. It's also a different and delicious way to use up leftover phyllo and potatoes.

Prepared by my mother-in-law from yufka to ravioli recipe You can try different things by browsing here. Love…

Ingredients for the Potato Ravioli Recipe

  • 2 pieces of dough
  • 3 medium potatoes
  • 1 medium onion
  • 1 spoonful butter
  • salt
  • black pepper
  • red pepper

To use while baking:

  • 2 spoonful butter
  • 1 liters of water
  • 1 meat bouillon
  • 1 large bowl of yogurt
  • 2 cloves of garlic

How to Make Potato Sosyete Ravioli Recipe?

  1. Boil the potatoes with their skins on and peel them and cut them into small pieces.
  2. Take 1 tablespoon of butter in the pan and add the onions and sauté until they turn pink. Add the potatoes and spices and fry for 2 more minutes and remove from the stove.
  3. Divide your phyllo into 4 equal parts. Put the potatoes on the wide sides and wrap them like a rose pastry.
  4. Place the pastries you prepared on the baking tray, insert 1 toothpick to prevent them from opening, and distribute 2 tablespoons of butter on them. Bake in the oven at 200 degrees until golden brown as in the photo.
  5. Take 1 liter of water in the pot, put 1 meat bouillon in it and boil it.
  6. Throw your pastries out of the oven into the boiling broth and wait for 1 minute to absorb the water.
  7. Take the brioche pastries on a serving plate, serve with garlic yogurt and optionally red pepper burned in oil.
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