Kypriakes Ravioles (Cypriot Ravioli) is a traditional Cypriot recipe for a classic dish of dough ravioli with a Halloumi cheese, mint and egg filling served with butter nad cheese. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Ravioli (Kypriakes Ravioles).
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Ingredients
For the Dough:
400g plain flour
3 eggs
250ml cold water
1 tsp salt
For the Stuffing:
150g Halloumi cheese, grated
1 1/2 tsp dry mint
3 eggs
For the Garnish:
100g Halloumi cheese, grated
1 tsp dried mint
120ml melted butter vegetable stock to cook the raviolis (about 600ml) [or use chicken stock]
Method:
Sift together the flour and salt into a bowl. Form a hollow in the flour and break in the eggs. Mix the eggs with the flour, then gradually work in the water until the ingredients come together as a soft dough.
Knead the resultant dough for about 10 minutes or until smooth and elastic and form into a ball. Sprinkle over a little flour and cover with a thick cloth then set aside to rest for 60 minutes.
For the stuffing, combine the Halloumi cheese and crumbled mint in a bowl. Add the eggs and mix well until thick. Knead the dough for 5 minutes then divide into equal portions. Roll each portion of the dough out into a long strip about 8cm wide.
Arrange a teaspoonful of the cheese mixture at 5cm intervals down the centre of the strip. Dip a brush in water and use to moisten the strip around one side only of each pile of stuffing. Fold the pastry over the stuffing then press well between the mounds of stuffing and along the pastry edges.
Cut the raviolis out into half-moon shapes with the rim of a glass or a pastry cutter. Now, using the tines of a fork press down on the edges of the ravioli to seal well. Sit the raviolis on a cloth then repeat the process with the remaining ingredients to make more pastas.
Add the vegetable stock (or chicken stock) to a deep pan. Season with salt then bring to a boil. Cook the raviolis in this, about 10 to 12 at a time, boiling until tender (about 15 minutes). Remove with a slotted spoon and sit on a warmed serving dish.
Once all the raviolis have cooked, pour over the melted butter and sprinkle over the Halloumi cheese and the dried mint. Serve hot.
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