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Lamb Ravioli With Yogurt, Garlic And Mint Of Turkey (Weir)

A home-style Lamb Ravioli With Yogurt, Garlic And Mint Of Turkey (Weir) made with Unflavored Yogurt, All Purpose Flour, Whole Wheat Flour, Salt, and Whole Egg. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 cup
• 1 3/4 cup
• 1/2 cup
• 1/2 tsp
• 1
• 1
• 1/2 cup
• 1 cup
• 4
• 2 tbsp
• 1/2 lb
• 1/2
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Place the yogurt in a cheesecloth-lined strainer and let drain for 1 hour.

2. 2

   For the dough: While the yogurt is draining, combine the white and whole-wheat flours and 1/2 teaspoon salt on a work surface.

3. 3

   Make a well in the center.

4. 4

   Mix together the whole egg, yolk and water; pour into the well in the flour.

5. 5

   Using a fork, gradually bring the flour into the well to mix together.

6. 6

   Using a pastry scraper and your hands, gather the mixture into a ball and knead for 2 to 3 minutes.

7. 7

   It will be a rough dough.

8. 8

   Wrap in plastic wrap and let rest at room temperature for 30 minutes.

9. 9

   For the sauce: Pour the chicken stock into a saucepan and reduce over high heat to 1/2 cup.

10. 10

    Combine half of the stock, the drained yogurt, garlic and olive oil.

11. 11

    Mix with a wooden spoon until light and creamy.

12. 12

    Season with salt and pepper.

13. 13

    Set aside at room temperature.

14. 14

    For the filling: Combine the lamb, onion and parsley; season with salt and pepper. Knead together for 2 minutes; set aside.

15. 15

    Divide the dough into 4 equal pieces. Cover with an inverted bowl so the dough doesn't dry out.

16. 16

    Lightly dust a work surface and rolling pin with rice flour.

17. 17

    Place one of the dough quarters on the work surface and roll out until you can almost see the outline of your hand through it.

18. 18

    Cut the dough into 2 1/2-inch squares.

19. 19

    Place a scant 1/2 teaspoon of the filling in the center of each square.

20. 20

    Lightly mist the squares with a spray bottle filled with water.

21. 21

    Fold each square in half to form a triangle.

22. 22

    Press together to seal edges. Place the ravioli on a floured baking sheet in a single layer. Repeat with the remaining dough.

23. 23

    Bring a large pot of salted water to a boil.

24. 24

    Drop the ravioli into the water and simmer for 3 to 5 minutes, stirring occasionally, until the pasta is cooked.

25. 25

    Strain and toss with the remaining reduced chicken stock.

26. 26

    To serve, toss the ravioli with yogurt sauce. Transfer to a platter and garnish with mint.

27. 27

    Recipes from a little pension in the village of Gvreme, Cappadocia,

28. 28

    Wednesday, June 11, 1997 � Page 8 �1997 San Francisco Chronicle

29. 29

    ``Of course!'' I said.

30. 30

    Francisco, and Angel's story.

31. 31

    Home ovens were a rarity, and the baker's communal oven was a meeting place, to talk politics, discuss the kids, the harvest, the weather or whatever, and exchange a few drachma to cook a pot of beans if you were poor, or roast a chunk of lamb if times were good.