- 90 mins
- 105 mins
Ingredients
- For the filling:
- 4 1/2 cups all purpose flour
- 1 tsp. salt
- 2 eggs, lightly beaten
- 1 cup butter
- 8 3/4 cups beef stock
- 1 cup sheep's milk yogurt
- 1 garlic clove crushed
- 1 lb. 2 oz. ground beef
- 1 large onion, grated
- 2 tbsp. finely chopped
- fresh parsley
- salt and pepper
Preparation
Step 1
For the dough:
Sift together the flour and salt into a bowl, make a well in the center, and add the beaten eggs. Gradually mix in the dry ingredients, adding a little water at a time- no more than 1/2 cup - to make a smooth, firm dough that comes away from your fingers. Shape it into a ball, cover with plastic wrap and let rest for 30 minutes. Meanwhile, make the filling.
Combine the ground meat, onion, and parsley in a bowl and season with salt and pepper. Using a pasta machine, roll out strips of dough very thinly. Alternatively, roll out by hand on a lightly floured work surface. Cut the strips into 1 inch squares. Place a small piece of filling, about the size of a hazelnut, in the center of each square.
Moisten the edges with water and fold the opposite sides of the squares over the filling and press to seal them. Melt half the butter in a heavy skillet and fry the manti until golden. Bring the stock to a boil in a pan, add the manti, and cook for 15 minutes until tender.
Meanwhile, melt the remaining butter in a small pan. Drain the manti, transfer to a deep platter and pour the melted butter over them. Whisk together the yogurt and garlic in a bowl. Serve the pasta immediatelu with the garlic yogurt.
Alternatively, you could place the manti in a greased ovenproof dish, pour the butter over the top, and bake in a preheated oven to 350 degrees F until lightly browned. Pour the stock over them and cover with aluminum foil. Reduce the heat to 300 degrees F and bake, adding more stock if necessary until tender.