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Armenia's best kept secret.
Canoe shaped ravioli, filled with lamb and spices


Serves 4

• 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 DOUGH
• 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 CHICKEN BROTH
• 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


METHOD: LAMB FILLING: Mix all together and refrigerate until needed. DOUGH:** 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. CHICKEN BROTH: 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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