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RAVIOLES

Updated: Feb 6


SERVES 4 AS A MAIN (MAKES 60) | PREPARATION TIME: 1-1½ HOURS, PLUS 30 MINUTES RESTING | COOKING TIME: 8 MINUTES


Cypriot ravioles are filled with halloumi and mint. This is my mum’s recipe. You can buy these frozen in Cyprus, and in Greek groceries in the larger UK cities, but as I’m in Cambridgeshire I have learnt to make my own. It’s not as hard as you think!


INGREDIENTS

For the pasta

500g plain flour

Pinch of salt

200ml lukewarm water

For the filling

375g Cyprus Village halloumi, plus extra to garnish

2 medium eggs

Generous handful of dried mint, crushed

Stock cube or 1 tsp stock powder (optional)


METHOD

For the pasta

Put the flour, olive oil and salt into a bowl. Slowly add the water and stir to form a dough. Cover and leave to rest for a minimum of 30 minutes, and up to 1 hour.

For the filling

Grate all the halloumi and put the 375g in a bowl with the eggs and mint. The mixture should be firm; if it’s too wet add more halloumi, or more olive oil if it’s too dry.

Roll the chilled dough into thin sheets. A pasta machine provides approximately 15cm wide strips so if you are using a rolling pin, cut your sheets into 15cm strips.

Mould the halloumi mix with a teaspoon and place the blobs every 2cm along the rolled-out dough towards the top, leaving a 1cm border above. Fold the dough over so that the filling is on the bottom, closed edge. Using the top half of a cookie cutter, cut out the ravioles into semi-circles, ensuring the halloumi mix is sealed inside.

Bring a large pan of water almost to the boil. If you’re adding stock to the water, go easy because halloumi is quite salty. Add the ravioles to the pan and slightly lower the heat. Cook for approximately 8 minutes, using a slotted spoon to push them down from time to time, but avoid stirring. Lift out with the slotted spoon and serve straight away with some grated halloumi on top.

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