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Fat Ravioli

Portion: 4 Serves Preparation: X Cooking: X
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
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Hello Dear Friends,

When I went to Kayseri for the first time last year, I was a guest of a wonderful house. I prepared the local delicacies of Kayseri together with the ladies there and learned great recipes.

We had set a table that included neighbors, and many ladies brought local recipes that they prepared at home to this table.

fat ravioli recipe

Oil Ravioli I saw and tasted it for the first time there. It's a flavor that I can't get out of my mind since that day :) You can cut this recipe with large or small glasses to adjust its size, but I think the best thing is to cut it in the size of a tea glass.


The measurements I gave make about 70-75 ravioli. Remember that the ravioli will swell while frying, do not overfill the pan as they will increase in volume while frying.


Ingredients for Oil Ravioli Recipe

  • 3,5 water glass flour
  • 1 glass of water + half a glass of water will be added little by little
  • 1 pack of Pakmaya Instant Yeast
  • 1,5 tea spoon salt

For the minced meat:

  • 200 kg ground beef
  • 1 small onion
  • parsley
  • salt
  • black pepper
  • Oil for frying

For the sauce:

  • 1 tablespoon tomato & pepper mixed paste
  • 1 spoonful butter
  • half a glass of water
  • Salt

For service:

  • Garlic Yogurt

How to Make Fat Ravioli Recipe?

  1. Start kneading by taking flour, yeast, 1 glass of water and salt into the kneading bowl. Add water little by little and continue kneading until you get a soft dough that does not stick to the hand.
  2. Take the gathered dough on the counter and knead for 1 more minute, cover it and leave it to rise for 30 minutes.
  3. While the dough is fermenting, take the minced meat in a bowl, add the grated onion, finely chopped parsley, salt and pepper, mix and separate into cans.
  4. For the sauce, fry the tomato paste and butter, add water and boil it until it thickens. Add salt, mix and remove from heat.
  5. Divide the fermented dough into two parts, roll out the first part with the help of a rolling pin on the floured counter and cut into circles with the help of a chisel or glass. (Knead the remaining dough, roll it out again and follow the same process.)
  6. Put a piece of minced meat in each dough and close the edges by puckering up. Press the closed end so that it does not open.
  7. Fill the pan halfway with oil and heat the oil over medium heat.
  8. Fry the ravioli in oil until they are like pomegranate, turning them from time to time.
  9. Take the fried ravioli on the plate with a towel and leave it for 1-2 minutes.
  10. Serve the ravioli on the serving plate by pouring garlic yoghurt and tomato paste sauce on it.



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