Classic Ravioli Recipe

Ingredients:

For the Pastry:
	Flour (Screened)	2	Cup
	Water	1	Cup
	Egg	2	Qty
	Salt	1	Half Tbsp

For the Inner:
	Ground Beef (Medium Fat Double Shot)	250	Grams
	Dry Onion (Medium Size)	1	Qty
	Fine Salt	1	Half Tbsp
	Black Pepper	1	Tsp

For the Boiled:
	Meat Broth (Or Water)	4	Cup

For the Service:
	Butter	1	Qty
	Chili Pepper	1	Tsp
	Dried Mint	1	Tsp

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Instructions:

1. Mix flour and salt, sift into a mixing bowl. Make a well in the middle of the flour, break the eggs, mix and knead a hard dough with as much cold water as it takes. Let it rest for about half an hour, divide it into meringues, knead it again and rest it.
   
2. Divide the rested dough into large balls and roll them, cover with a damp clean cloth or stretch foil.
3. For the stuffing, peel the onions, pass them on the fine side of the grater and squeeze out the juice, add to the ground meat, mix. Season with salt and pepper.
4. Note: If you are making ravioli alone, the biggest problem you will encounter is that the squares you cut from the opened dough do not stick while drying and combining. Therefore, make sure to cover the dough after you cut it.
5. Take the dough meringues on the floured counter. Cut the phyllo of medium thickness into equal squares.
6. Put a pinch of minced meat in them and bring the four corners together, close them and put them on a floured tray.
   
7. Boil broth and water in a deep and wide saucepan. Add salt in a controlled manner and boil the ravioli for 7-8 minutes so as not to compress them too much. (When the cooked ravioli rises above the water, take it out with a colander)
8. Meanwhile, prepare yoghurt with garlic and heat the butter. Close to chili pepper and mint. Take the hot ravioli on a plate and serve hot by pouring a couple of spoons of garlic yoghurt and butter sauce on it. Enjoy your meal!

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Pastry Pot Meal