Afghan Beef Ravioli

    Afghan Beef Ravioli

    (38)
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    2hours10min


    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.

    Ingredients
    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

    Directions
    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.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (38)

    by
    27

    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)

    by
    24

    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)

    by
    20

    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)

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