Ravioles: Cypriot halloumi and mint pasta
Tender Cypriot pasta parcels filled with mature halloumi, dried mint, and egg, served with butter and more halloumi.
Prep75 min
Cook12 min
Rest30 min
Servings6
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 5 L pot
Units
Temperature
Servings
- 500 g plain flour rounded
- 4 eggs rounded
- 80 ml water, as needed rounded
- 8 g fine salt rounded
- 450 g mature halloumi, finely grated rounded
- 2 eggs, for filling rounded
- 12 g dried mint rounded
- 60 g butter rounded
- 40 g halloumi, for serving rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Knead flour, four eggs, salt, and enough water into a firm smooth pasta dough. Wrap and rest 30 minutes.
- Mix the 450 g halloumi with the two eggs and 10 g of the mint into a firm filling.
- Roll the dough into thin sheets. Place walnut-size mounds of filling 6 cm apart, brush the dough around them with water, lay a second sheet over the top, press out the air around each mound, and cut into squares or half-moons.
- Boil in well-salted water in batches for 4 to 6 minutes, until the pasta is tender and filling hot.
- Lift into warm bowls with the melted butter, a splash of the cooking water, the grated halloumi, and the remaining mint.
Notes
- Mature, firm halloumi grates and seasons the filling better than very moist fresh halloumi.
- Freeze uncooked ravioles in one layer, then bag once firm; boil from frozen.
Sources consulted
Good with
- Cypriot baklava with almonds, walnuts, and citrus
- Greek olive and oregano bread (eliopsomo)
- Greek salad with sardines
Sources consulted
From Christoph Mayer