Crispy Ravioli

Crispy Ravioli has an important place in Konya food culture. Its history goes back to ancient times, and the production method specific to the geographical boundary requires mastery skills.

In order to produce Crispy Ravioli, the dough made of flour, eggs, water and salt is first cooked in the pan. After being cut into small squares and recooked with boiled green lentils, the sauce consisting of yogurt, garlic and salt is added to it. A little dough, separated from the dough that was previously cooked in the pan, is well roasted in butter and put on the sauced dough. After sprinkling with red powdered pepper and black pepper, serve hot.

Crispy Ravioli has an important place in Konya food culture. Its history goes back to ancient times, and the production method specific to the geographical border requires mastery skills. For this reason, Crispy Ravioli has a famous connection with the geographical border.

Ingredients

2 tea glasses of boiled green lentils

6 cups of water

2 teaspoons of salt

For the Dough:

1,5 cups of flour

4\3 tea glass of water

1 egg

1 teaspoon of salt

For the Crispy:

3 tablespoons of butter

5 tablespoons of ravioli

For the Yogurt Sauce:

1 cup strained yoghurt

1 clove of garlic

1 teaspoon of salt

Recipe

Put flour, egg, water and salt in a bowl and knead well. Roll out the kneaded dough with a roller. Bake the dough in a flat bottom hot pan until slightly hardened. Cut the dough into small squares. Put 6 cups of water and lentils in the pan and wait for it to boil. Add the cut ravioli. Boil for about 5 minutes. Crush the garlic with salt in a bowl and add the yoghurt, bring it to the consistency of cream by adding water. Add the yoghurt mix into the ravioli. Roast 5 tablespoons of ravioli in butter until crispy. Add the crispy dough on the ravioli. Sprinkle red pepper and black pepper on top and serve hot.