Them meat (pork and beef) in a large lattice grinder. Add 1 medium onion and cabbage, a twist on the average lattice grinder, salt, black pepper. The rest of the onion very finely chop with a knife, add to the mince, then the egg, mix thoroughly and beats the stuffing. Give "rest".

Pours a slide of 0.6 kg of flour, make in it a hole, trying to drive the egg, pour warm milk, diluted with boiled water, add salt and knead well the dough. As mixing add flour or milk so that the dough turned out softer than the dumplings. Wrap the dough in plastic bag and allow to soak for at least 40 min. Then again knead, cut pieces, roll out into sausages and cut them in big pieces.

Mash the pieces with your hands, dip into flour and roll out into thin tortillas about 2 mm thick.

Put in tortillas, minced about 1 tablespoon each, depending on what size tortillas to roll themselves. Generated "envelopes" (as a post) and 2 abalone pasted together.

Get these plump figures.

Pour in a saucer of vegetable oil. Dip the bottom of each piece and put it into mantovano, leaving between manta small distance, so as not to stick together while cooking. Cook on high heat. After boiling, reduce fire and cook about 40 min.

To manta rays, you can file any greens, vegetables, ketchup. Bon appetit!