Manti are a type of small dumplings  that Armenians bake and eat with yogurt (that we call matzoon) and/or with a broth (that we call mantapour). These dumplings are usually small in size and are filled with lamb. They are also open dumplings, so you can see the stuffing inside.

Unfortunately, what I am about to give you the recipe is not manti. I know, I know, so deceiving. Manti are extremely time consuming to make. It is a dish that takes time, and precision. My dear mother did not always have the time to make this delicious dish for us when I was growing up so she came up with an alternative that is absolutely delicious. Mother would cook Russian ravioli and put them in a yogurt based soup; that was our quick and easy way to satisfy our many craving. Now being both in college and half way around the world from home has me missing my mothers cooking and the Armenian dishes she used to make for us. My mom is pretty awesome by the way. So I decided to call my mother up and ask her for her recipe. As I was shopping for my ingredients I could not seem to find Russian ravioli, so the closest thing I got my hands on were beef tortellini.

Ingredients:

• 1 Bag of frozen tortellini or Russian ravioli
• 2 individual plain yogurts
• 1 egg
• ½ glass of water
• Crushed garlic
• Crushed dried mint
• Olive Oil
• Salt to taste

Preparation:

• Cook your ravioli in a pot.
• Strain and set aside once cooked.
• In a separate pan, mix the two yogurts with one egg.
• Add the water and mix.
• Slowly heat the mixture on low fire and stir at the same time.
• In a separate frying pan, sauté the garlic and mint in a little bit of olive oil.
• Once the yogurt mixture is warm, add the mint and garlic and stir.
• Add your ravioli to the mixture.