Ravioli with Paprika Yoghurt Sauce

    20 minutes

    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.

    18 people made this

    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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    Reviews in English (10)


    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)