For the dough
- 4 water glasses self-raising flour
- pinch of salt
- 1 1/3 water glasses lukewarm water
For the filling
- 3 water glasses halloumi cheese, grated
- dried mint
- 2-3 eggs
- 1 chicken stock cube
Directions
- To make the dough, mix the flour and the salt, stir in as much water as needed and knead to make a rather firm dough.
- To make the filling, combine the halloumi cheese, the mint and the eggs to make a rather firm mixture.
- Divide the dough into small portions.
- Flour each portion and roll it out into a thin sheet which you cut into strips of 9-10 cm width.
- Place each strip on a flat surface dusted with flour.
- Put about half a teaspoon filling at intervals of 4 cm on the half length of the strip.
- Fold the remaining part of the strip over the filling to cover it completely.
- Cut ravioli in round shapes with a special round ravioli cutter, dipping the cutter in flour every time.
- Place the ravioli on a flat floured dish and dust with flour on both sides to prevent them from sticking together. Continue until all the dough and filling are used. It makes about 130 ravioli.
- In a large pan, boil plenty of water with the chicken stock cube, add the ravioli and cook for 10-15 minutes.
- To serve, place the ravioli in a semi-deep serving dish and sprinkle with grated halloumi cheese.
Note: If you have a pasta machine, you can use it to roll out the dough into strips.
Recipe by Sandra Lysandrou

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