Ravioles: Cypriot halloumi and mint pasta
Units
Temperature
Servings
Ingredients
- 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
Method
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.