Italian/Moroccan ravioli (with a Turkish touch?)

 ଘ(੭ˊᵕˋ)੭* ੈ✩‧₊˚< [sharing my plate]

︙✿ ravioli dough

° 250g of flour
° 70g of fine semoulina
° 3 egg yolks
° 750g of warm water (not boiling!)
° a pinch of salt

❛ first get all your ingredients ready, OR (hear me out) you reuse you measuring bowls as you go and it's less dishes. 

❛ mix all ingredients excepts water to avoid cooking your eggs and have chunks of eggs in your dough in case the water is too hot.

❛ once well mixed (yes it will feel fry, duh its dry ingredients), add water little by little, mixing in between. 

❛ work your dough with the flour+semoulina mixture on your kitchen counter (you can also use a mixer)

❛ once smooth keep your baby (the dough) in a bag or a closed container to keep the moisture in.

❛ portion out the dough as you go, I would take enough to fit in my palm so I have enough space to roll my dough out on the counter. You can also use a machine to flatten out your dough (about 1-2 cm thick)

❛ the dough will get bigger once boiled. size your diameters accordingly, to your liking

︙✿ ravioli stuffing (the msemmen m3ammr way)

° 600/700g of the meat of your choice, thinly sliced in small cubes (2/3 cm wide). You can also replace the meat with seafood or any other protein (tho chicken might dry out)
° 1/2 chopped onions (very small)
° 2 green onions or leek (very thinly diced)
° 1 green pepper (very demure)
° 1 red pepper (make it match the green)
° a few hot peppers if liked (raw or dried, its okay no panic)
° spices : salt, pepper, paprika, cumin
❛ salt the ravioli water, let it come up to a boil, cook until all the ravioli come up to the surface. Serve hot 
❛ I decided to it this with a sauce fromagère and turkish style butter dressing (butter, paprika, hot chilli flakes)

 (˘ ³˘)ノ✨ bsaha~~!