Lamb ravioli Manti

Make the dough:  combine the flour and salt in the bowl of a food processor. With the motor running, add the yolks and the extra virgin olive oil. Use as much water as you need to combine into a dough. When the dough is smooth, remove from the bowl, wrap in plastic, and let rest for 30 minutes.

Combine all of the filling ingredients in a medium bowl. 

Knead well until smooth and combined. Divide the dough into four pieces. Work with one piece at a time and keep the rest covered. Roll the dough out thinly.

Cut the dough into 1 inch square pieces. Place about ó teaspoon filling in the center of the square. Fold one corner of the square over to form a triangle and press to seal. Place on a floured tray, being careful not to let any of the pieces touch. To avoid the dough sticking to each other, flour the tray and raviolis.

Make the sauce: melt the butter and the extra virgin olive oil in a medium saucepan over medium heat. Add the Turkish pepper paste (salca) and tomato, stir, and cook for about 5 minutes. Season to taste with salt and set aside.

Combine the yogurt with salt and 3 tablespoons extra virgin olive oil and set aside. 

Bring a large pot of water to a boil over high heat. Add enough salt to make the water salty like the sea. Add the manti to the boiling water. Boil until the manti is fully cooked, about 8 to 10 minutes after it floats to the surface. Drain.

Serve manti in a wide, shallow bow lightly cover with yogurt and spoon a little tomato sauce over the top. Drizzle with a little of the mint butter sauce. Sprinkle with sumac and parsley,