Gush-e Barreh – Ravioli soup

I have always loved any kind of pasta, and ravioli stuffed with cheese or meat (or whatever!) are a favorite. So when I saw this recipe for Persian ravioli, I had to give it a try. These are meat and onion-filled homemade ravioli boiled in salted water.  At the very end of cooking, fresh parsley, dried mint and cinnamon are mixed in for a refreshing kick. The soup is served with a little bit of vinegar and/or yogurt to round out the flavors.  I don’t know what it is about Persian soups with mint and parsley, I know it might sound especially weird with cinnamon in this case, but it’s an absolutely divine combination! Exotic and comfort food all at the same time.

Gush-e Barreh (Ravioli Soup)
1 c. flour
1/4 tsp. salt
1/3 c. cold water

Mix dry ingredients together, gradually adding water until it forms a ball. Knead the pasta dough on a floured surface until it’s smooth. Let rest, covered with a dish towel for about 10 minutes.

1/2 lb. ground beef
1/2 onion, diced very small
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. salt

Mix beef, onion and spices together well. When dough has rested, roll it out on a floured surface very thin. Cut into squares of the desired size and sandwich a small amount of the meat mixture between two pasta squares. Pinch to close edges (the pasta is fairly sticky, so edges don’t need to be brushed with water or anything). Use a fork to seal edges and set aside completed ravioli in a single layer on a lightly floured surface. When all ravioli are formed, roll any remaining meat mixture into small meatballs (I probably wasn’t supposed to have extra but I did, and didn’t want to waste the meat).

Bring 4 c. water to a boil with about 3/4 tsp. salt. Add ravioli and meatballs gently to the boiling water. Bring it back up to a boil and reduce heat to a gentle boil. Cook the ravioli for about 15 minutes.

1/4 c. minced fresh parsley
1/4 tsp. cinnamon
1 tsp. dried mint, crushed

Mix these spices together and mix them into the soup just before removing from the heat. Serve with vinegar and/or yogurt to taste.

Adapted from: In a Persian Kitchen, by Maideh Mazda

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