Ravioli with Paprika Yoghurt Sauce

Ravioli with Paprika Yoghurt Sauce


14 people made this

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.

Dana Seramur

Serves: 4 

  • 1 teaspoon salt
  • 1 teaspoon dried mint
  • 280g beef ravioli
  • 65g butter
  • 1 teaspoon sweet paprika
  • 1 tablespoon minced garlic
  • 250g plain whole milk yoghurt

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Bring a large pot of water to a boil. Add salt, mint and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
  2. Meanwhile melt butter in a small saucepan over low heat. Stir in paprika and keep warm as the ravioli are cooking. Stir garlic into the yoghurt.
  3. To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yoghurt on top of the ravioli then ladle paprika butter over top.

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