Classic Bohça Ravioli with Papper Sauce

Materials

350 g Bohça Ravioli

Papper Sauce

1 Zucchini

Fabrication

1- Put water in the pot and boil it. Add salt to boiling water, boil the manti for 8 minutes and drain.

2- Slice the zucchini into thin long slices. Sprinkle olive oil, salt and black pepper on it and fry it both sides and front in a grill pan.

3- Place the ravioli on the grilled zucchinis, pour pepper sauce and serve by sprinkling parmesan cheese.

Papper Sauce

Materials

2 cloves of Garlic (crushed)

3 tablespoons of Black Pepper

60 g Dijon Mustard (3 tablespoons)

200 ml Cream

60 g Butter (2 tablespoons)

100 ml Milk (1 tea glass)

30 ml Olive Oil (1/2 coffee cup)

Salt

Fabrication

1- Roast the black peppercorns over medium heat until they smell.

2- Lightly fry the garlic in olive oil.

3- When the garlic is roasted, add milk, mustard, black pepper and cream and continue cooking on low heat.

4- When your sauce thickens, add the butter, stir to melt it and remove it from the stove.

For Contact and Information:

Zümrütevler Mahallesi, Seher Sk. No:8/3 Maltepe - Istanbul
0216 441 80 60
0532 156 40 40

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