Manti  (Middle Eastern Lamb Ravioli)
By: HyeThymeCafe
Published: Wednesday, February 9, 2011 - 6:07pm

Ingredients




PASTA:
2 cups flour
1 teaspoon salt
1 egg
1/2 cup water
3 tablespoons olive oil
FILLING:
1 pound ground lamb
1 lg onion, minced
2 cloves garlic, minced
1/4 cup minced roasted red bell pepper
1/2 cup fresh chopped parsley
2 tablespoons dried oregano
1 teaspoon lemon juice
dash of cayenne pepper
salt and pepper
SAUCE/ GARNISH:
Plain yogurt
Garlic
Tomato Paste
Chicken Broth

Preparation

1 PASTA: 2 Sift together the salt and flour in bowl of a stand mixer 3 Add the egg, oil, and water 4 Run mixer on low for about 10" with hook attachment 5 Cover and set aside for 40-60" 6 When ready, roll out very thin on lightly floured surface 7 Cut into 2" squares (pizza wheel works great) 8 FILLING: 9 Drizzle pan with a little olive oil 10 Saute onion and garlic until the onions begin to sweat 11 Add the red pepper, lamb, oregano, cayenne, a little salt and pepper 12 When the lamb is almost cooked through, add the parsley and lemon juice 13 Remove from heat and drain 14 TO FILL: 15 Place spoonful of filling in center of pasta square 16 Pinch corner to opposite corner (across, not diagonal) to form a little "canoe" with the filling peeking out 17 Dab corners with water if not sticking 18 Line up honeycomb style in buttered baking dish 19 Dot tops with butter 20 Bake at 350" for 20-30" until they begin to brown 21 Stir some tomato paste into some chicken broth and pour over the "canoes" 22 Bake for another 10-15" until broth has reduced by about half and begins to bubble 23 Serve up a bowlful with a little broth, then top with some plain yogurt infused with fresh minced garlic

About


This is one of those old-world recipes I had never gotten around to trying myself until just recently.  I had always left it up to the ladies bringing all their goodies to the Armenian Church Bazaar.  The problem with that is I don't live near an Armenian Church anymore, so if I want stuff like this, I have to make it myself now! :(  If you're never made pasta before (like me), this can be tedious work, but it's VERY delicious!