This is my take on a Turkish dish that is eaten in the winter. Although I've used ravioli in this recipe, it is traditionally done with a similar pasta called Manti that you can buy from any online Turkish store.
You are actually not suppose drain the water out of the ravioli! It is suppose to be like creamy soup! So I would say use one ladle of the water and as little or as much yogurt as you would like. Sorry it got left out! - 31 Aug 2007 (Review from Allrecipes USA and Canada)
I have never eaten Turkish food before, but am always game to try something new. Maybe it is an acquired taste, but this was not to my liking. - 04 Nov 2010 (Review from Allrecipes USA and Canada)
If you make the yogurt/garlic mixture a few hours ahead and leave it in the fridge it's tastier. I also mix the mint into the yogurt. My mother-in-law uses a bit of tomato sauce heated in olive oil instead of the butter/paprika. I've had it both ways and prefer the tomato sauce/olive oil more. Ravioli is a good substitute but real Manti makes a difference. Living in Turkey we can get all different kinds and they are delicious. If you have the opportunity to get the original, try it. - 23 Dec 2010 (Review from Allrecipes USA and Canada)