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 lump of dough from the dough. Roll out the lump of doughs to the size of 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. Prepare the ravioli by bringing the four ends of the dough together. Arrange the ravioli on the greased tray neatly. Fry the tomato paste in butter, add salt, black pepper and 2 glasses of water, bring it to a boil and prepare the sauce. Bake the ravioli in the oven at 180 degrees for 20 25 minutes. Add the hot sauce to the ravioli that comes out of the oven. Cook for 5 minutes on low heat on the stove. Serve with garlic yoghurt on top.