Manti is a traditional Turkish dish of tiny pasta shapes stuffed with a lamb mince and onion mixture that are dressed in a yoghurt sauce. Here we’re cheating a bit by buying already prepared raviolini (tiny ravioi). The process of toasting the pasta before cooking in stock completely changes its taste and texture. This could be the best comfort food ever.






Skill level

Average: 3.2 (35 votes)


  • 1 tbsp olive oil
  • 500 g beef raviolini
  • 520 g (2 cups) Greek yoghurt
  • 2 garlic cloves, finely grated
  • 500 ml (2 cups) chicken stock
  • 500 ml (2 cups) water
  • 2 tsp dried mint
  • 1-2 tbsp butter, melted
  • pinch of sumac ( optional)
  • mint leaves, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C.

Pour the oil in to a 30 cm x 25 cm baking dish. Place it the oven for 5 minutes to heat. Add the raviolini and toss to coat in the oil. Bake, stirring occasionally, for 10-15 minutes or until light golden.

Meanwhile, combine the yoghurt and garlic in a bowl.

Add the stock and water to the baking dish. Bake for a further 15 minutes or until the pasta is tender.

Heat a little oil in a small frying pan over medium heat. Add the dried mint leaves and season with salt and pepper. Use a slotted spoon to divide the raviolini among serving plates. Add 1-2 tablespoons of the pasta cooking liquid to the yoghurt mixture. Spoon yoghurt mixture over the pasta and drizzle with the melted butter and dried mint. Sprinkle with sumac, if using, and serve with fresh mint leaves.


Photography by Leanne Kitchen. Styling by Sarah O’Brien. Food preparation by Dixie Elliot.