Ravioli comes in all sorts of flavours, this version is common across Afghanistan with the ravioli steamed then served on a bed of yoghurt and topped with a mince/tomato sauce.
I really liked this dish. It was quite different. It only took me about 50 minutes to make everything: I started the split peas while the beef was browning, I took out about a cup of the browned beef for the dumplings and started the meat sauce before I filled the dumplings,I cooked the dumplings in simmering water for about a minute per batch. I served it with roasted vegetables: eggplant, peppers, and tomatoes tossed with chopped garlic and olive oil. Very tasty! - 02 Oct 2008 (Review from Allrecipes USA and Canada)
Not nearly as difficult to make as I first thought when I looked at the recipe. The most difficult part was trying to make the 'raviolis' look pretty! Interesting and different flavour and texture that me and hubby decided we rather enjoyed. You must like garlic and not be a "meat and 3 veg" person to enjoy this, though. While it will not go into rotation, this is a meal I will make again for a special occasion. - 12 Nov 2005 (Review from Allrecipes USA and Canada)
Restaurant quality! An excellent dish that was a LOT of fun to make. I added finely chopped red peppers and green onions to the beef mixture for color and because I had them. I also had to use green peas instead of yellow based on what was available. I steamed the raviolis and also had some trouble with them sticking together. I might try brushing them with olive oil next time. I highly recommend this dish. If I could give it 6 stars, I would! 2/9/15 update - I've made this many times now and while I love the recipe as written, I've found that I prefer to use Basil in place of Mint. Just a personal preference, but the whole family agrees. Also, the instructions do not say to cover the split peas while cooking, but I've found this is the only way to get the slurry texture. When not covered, I was adding water every 5-10 minutes and just didn't get the right texture. Covering the pot solved this problem. - 10 Jan 2010 (Review from Allrecipes USA and Canada)