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Armenia's best kept secret.
Canoe shaped ravioli, filled with lamb and spices
Printed from THEGUTSYGOURMET.NET
• 1 lb ground Lamb
• 6 oz. onion – diced fine
• 1 clove garlic (about ¼ oz) – chopped fine
• 2 heaping T Chopped Parsley
• 2 Tsp kosher salt
• 1 Tsp ground black pepper
• 1 Tsp ground fennel seed
• 3¼ c flour (and a little extra for bench flour)
• 1 whole egg
• 1 oz melted butter
• ½ c warm water
• ½ c milk
• ½ Tsp kosher salt
• 2 oz melted butter set aside for baking
• Chicken Broth (recipe follows)
• Yogurt for serving
• Fresh Parsley – chopped for serving
• 2qt chicken stock
• 2 oz shallot – sliced
• 3 cloves garlic – sliced
• 4 fresh bay leaves
• 6 sprigs thyme
• ¾ oz parsley stem – chopped coarse
• 1 T whole black peppercorns
• 2 T extra virgin olive oil
• ½ c white wine
• Salt and pepper to taste
Mix all together and refrigerate until needed.
Combine in mixing bowl (except 2 oz melted butter). Knead until smooth. Divide into two balls and
cover with a towel to rest, 30-45 minutes. With a rolling pin, roll dough out to an even thickness of
about 1/8”. Cut the rolled dough into squares of about 1-1/2”. Place a marble size portion of meat
in the center of each square and pinch the ends together (around the meat leaving the top exposed)
to resemble a boat shape. Continue until dough/meat mixture is gone.
To bake put the 2 oz melted butter on baking pan and fill with Manti. Bake at 375 for 20 - 30 minutes,
until Manti are lightly browned. Remove and allow to cool slightly. Serve in chicken broth with yogurt
and chopped parsley.
Gently warm oil in sauce pot, add all aromatics and sweat lightly about 1 minute. Add wine to deglaze
and reduce until about dry. Add chicken stock and reduce by about a quarter (down to 6 cs). Strain and
adjust seasoning to taste.
**Can use square won ton wrappers and skip the dough step
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