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400gr Pasta Dough or use pre-made Wonton or Ravioli Wraps
For the dough:
450gr Flour
1 Egg plus 1 Egg Yolk
½ teaspoon Salt
240ml of Water
For the filling:
150gr Minced Beef
1 grated small Onion
Pinch of Salt
Pinch of Pepper
To garnish:
120ml Yogurt mixed with 1 grated clove of Garlic and ¼ teaspoon of salt
2 tablespoons of Butter
¼ teaspoon Paprika

How to prepare

This recipe makes 3 servings
Sift the flour into a bowl and make a well in the middle.
Add the egg, salt and water and mix well kneading into a smooth dough.
Cover it with a damp cloth and leave for 1 hour.
Roll out into 9cm x 9cm squares and cut diagonally to form two triangles.
Place ½ teaspoon of the filling mixture shaped into a ball on the centre of each triangle.
Use your finger to dampen the sides to stick the dough and seal them.
Place them in a large sealable plastic bag or container with a lid.
Put them in the freezer and leave for at least 24 hours.
Before cooking allow them to reach room temperature and leave for one hour.
Bring a large pan of water to a boil, add a tablespoon of salt and a few drops of olive oil (to prevent sticking).
Put all the manti into the pan and stir occasionally
Cook for exactly 9 minutes and then drain and place on serving plates.
Cover with the yogurt mix.
Melt the butter add the paprika and when it bubbles pour on top of the yogurt.

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