Ravioli is a bakery product produced by mixing and kneading the main components such as flour, water, egg, salt in certain proportions, resting a little, dividing into pieces of certain size, and rolling the dough after a certain amount of minced meat is added to each piece. The history of mantı, which is generally integrated with the province of Kayseri, dates back to ancient times. In the past, mothers used to look at how they made the ravioli when they liked their sons. The more ravioli that the bride-to-be fits into the spoon, the more ingenious it is. He passed the exam that could fit forty. If the bride made ravioli without basil, they were called a beginner.

The fact that the first city that comes to mind when the name of ravioli is mentioned is Kayseri, which is an indication that the origin of ravioli is the province of Kayseri, and it has spread all over Anatolia from the province of Kayseri. In this context, no one has heard of the reputation of Kayseri mantı. The fact that the province of Kayseri is one of the leading provinces in trade, that the merchants proudly talk about Kayseri ravioli in the domestic or foreign regions they go to, and even offer the product by taking it in person, played a great role in establishing the reputation of the ravioli. The basic raw materials used in production are flour, salt, eggs and water. Production Method: It is carried out in the following order.

Raw Material Mixture, Kneading, Resting, Thinning, Cutting, Stuffing, Filling, Storage, Drying, Packaging