Easy Manti

Easy Manti using “filo pastry sheets”. Of course, if you are making it in Turkey, I recommend making it with fresh phyllo dough.

Easy ravioli is an easy dish that takes a short time, unlike ravioli that we open by hand. As you know, we make the dough for our dumplings, roll it out thinly, fill it and glue it one by one.

I tried this dish with filo pastry sheets this time and wanted to share it with you.

First, you sprinkle the oil mixture you prepared on the dough sheet, spread the minced meat filling on one side and roll it (if you are vegetarian, you can make it with onion and parsley filling). Then you cut them and bake them in the oven.

Click here to watch on You Tube.

Ingredients: (for 4 people)

1 pack of 7 filo pastry sheets or 3 phyllo sheets (cut in half)

Inner Material:

400 g minced beef

1 onion grated

1 teaspoon salt

¼ teaspoon black pepper (if you are vegetarian, you can mix grated onion, crumbled parsley, cumin and salt instead of minced meat)

Oil mixture:

55 g melted butter

55 g olive oil

Tomato sauce and garlic yogurt sauce:

Tomato sauce 200 g tomato puree (in Turkey I used small tomato puree in a cardboard box, abroad you can use passata or any other tomato puree)

½ teaspoon salt

1 sugar cube

¼ teaspoon of paprika

water (about 1/4 cup, but it depends on the consistency of the tomato puree)

¼ cup olive oil (optional)

Yogurt sauce

200-250 g yogurt

1 large garlic clove crushed with a little salt

Recipe

1. First prepare the filling: mix the grated onion, minced meat, salt and pepper.

2. To prepare the oil mixture, melt the butter and mix it with the olive oil.

3. Line your baking tray with greaseproof paper and remove the dough sheets one by one. Sprinkle the oil mixture over the dough sheet. If you are using phyllo dough, fold the round edge of the halved phyllo dough 1-2 cm towards itself to get a flat edge and sprinkle the entire surface with the oil mixture.

4. Turn your oven up and down to 180 degrees. On one side of the filo leaf, leave a gap of about 2 cm and put the filling lengthwise. If you are making it with phyllo, leave a distance of 2 cm in the same way and pour the filling lengthwise on the flat side that you fold a little.

5. Fold the filo sheet or phyllo sheet all the way over. Cut small pieces of 3 cm and place them on the tray. Repeat this process with all the sheets or phyllo sheets, if the filling does not reach the end, you can cut that dough section and discard it. Brush the remaining oil mixture over the ravioli pieces in the tray with a brush.