Mix the egg, water and salt, add the flour little by little, knead until you get a smooth and hard dough and let it rest for 30 minutes. Chop the onions very finely. Add onion, red pepper powder, black pepper and salt to the minced meat and mix. Make 3 meringues from the dough. Roll out the meringues to the size of a phyllo with a rolling pin. Cut 1 cm wide strips, prepare 1 cm square ravioli dough from the cut strips. Put the stuffing in the middle of the ravioli dough. Close the dough with the opposite corners facing each other. Make the other 2 meringues in the same way. Put the butter in the pan, fry the small chopped green peppers. Add tomato paste, salt, red powdered pepper to the roasted pepper and fry for another 1-2 minutes. Add the finely chopped tomatoes and cook for 10 more minutes and prepare the sauce. Cook the ravioli in boiling salted water. Drain the ravioli, separate 3 glasses from the filtered water, add to the sauce we prepared and boil it. Throw the ravioli in the sauce, mix, cook for a few minutes and transfer to the plate. Serve with yoghurt with garlic on top.