Afghan Beef Ravioli

    Afghan Beef Ravioli


    33 people made this

    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.

    Serves: 4 

    • Yoghurt
    • 3/4 cup (185ml) plain yoghurt
    • 1 teaspoon diced fresh mint leaves
    • 2 cloves garlic, crushed
    • Ravioli
    • 500g beef mince
    • 1 1/2 cups diced onion
    • 1 cup (250ml) water
    • 1 carrot, grated
    • 3/4 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 1/2 teaspoons ground coriander
    • 1/2 teaspoon ground cumin
    • 26 wonton wrappers
    • Split Peas
    • 1/2 cup dried yellow split peas
    • 1 pinch chilli flakes
    • 1 teaspoon ground coriander
    • 1/4 teaspoon ground cumin
    • 1 chicken stock cube
    • 1 1/2 cups (375ml) water
    • Tomato Sauce
    • 2 tablespoons water
    • 1 tablespoon tomato paste
    • 1 pinch chilli flakes

    Preparation:45min  ›  Cook:1hour25min  ›  Ready in:2hours10min 

    1. Yoghurt: In a small bowl, stir together yoghurt, mint and garlic. Refrigerate.
    2. Ravioli: In a large frypan over medium heat cook mince and onions until meat is browned. Stir occasionally to crumble. Drain fat.
    3. Stir in water, carrot, salt, black pepper, coriander and cumin. Simmer uncovered for 30 minutes or until water evaporates.
    4. Lay out wonton wrappers on aluminium foil. Mound two large spoonfuls of beef mixture in the centre of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
    5. Place ravioli in steamer and steam 40 minutes.
    6. Split Peas: Mix together the yellow split peas, chilli flakes, coriander, cumin, chicken stock and water in a saucepan. Bring to a boil then simmer over medium-low heat for about 45 minutes or until it reaches a thick slurry-like consistency.
    7. Tomato Sauce: In the large frypan mix the remaining beef mixture with 2 tablespoons water, tomato paste and chilli flakes. Simmer over low heat until liquid has evaporated; about 10 minutes.
    8. To Serve: Spread yoghurt on a serving plate. Top with ravioli then top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate