Take your 3 cup all purpose flour to a large container. Add your egg, 1 tsp. of salt and start kneading while you are adding the warm water little little. Your dough should be neither hard nor soft. It should have earlobe consistency.

You can also make your dough in your stand mixer with a dough hook. Just add the water by little little and don't let the dough would be to hard or soft.

Divide your dough in three, cover them with some towel and let it rest for 20 minutes.

Take your 250 gr. (0,6 lb.) ground beef, 1 grated onion, black pepper, red pepper flakes and salt in a small bowl and knead a little until combined.

Roll each dough pieces separately until their thickness will be 1/13 inch. (2 mm.)

Cut 3/4 inch. (2 cm.) squares from your dough.

Put one pinch of your filling to all squares.

Seal all the squares from their corners. You need to do it before the dough gets dry otherwise it won't stick.

You don't need to cook all turkish ravioli right away. You can keep them in your freezer for about a year.

When you will cook, boil some water on your pot, add some salt to your water and boil your "manti" for about 20 minutes.

Make your sauce while boiling your "mantı". Heat your butter in your pan. Add your tomato paste, red pepper, dried mints and fry it a little. Don't forget to observe it because it can burn very quickly.

Strain your turkish ravioli in a plate. Put some plain youghurt (or youghurt with garlic) on it, pour your sauce and voila! It's ready!