Traditional Cypriot recipes: Halloumi Ravioles

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Niki Louca from My Greek Kitchen shares her favourite recipe for Halloumi Ravioles with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients: 

Dough:

  • 1 kg bread flour.
  • 2 – 2 1/4 cups water.
  • ¼ cup olive oil.

Filling:

  • 1 – 1.2 kg grated halloumi.
  • 3-4 eggs depending on the size of your eggs.
  • 1 heaped tbsp dried mint.
  • Extra grated halloumi for serving.

Method:

  1. In a bowl add your flour and oil – rub together, and slowly start adding your water till a soft dough forms. You can also do this in a stand mixer with dough hook.  Set aside to rest for ½ hour.  
  • Meanwhile, grate all the halloumi in a separate bowl, add your mint and 3 eggs.  Stir to combine to a smooth consistency but one that sticks together when you squeeze it. If the mixture falls apart when you squeeze it together, add another egg, and combine well again.  
Part of the mixture and the dough.
  • Divide your dough into 8-9 pieces and roll each one into a strip thin enough to pass through the thickest setting on your pasta machine. Take each piece from that and pass it again through your pasta machine at a lower thickness. If your machine has 7 settings, start at 7, then take it down to 5 the again down to 3. On my machine 3 is a good thickness.
Instrument used to help form the Ravioles
  • Once you have done a few sheets, lay them on a well-floured bench top and place a spoonful of the filling on one sheet, leaving approximately 3 cm between each one. At this stage, you have two options in how you place the top part. If you want the half-moon shape, you fold the top half of the pastry over the halloumi mixture and press down on the edges to release any trapped air and to seal the pastry together. If you want full circle ravioli, you will need another sheet to be placed on top of your existing one and again, release any air and press the seal the pastry together. See photos for details.
Half-moon shaped ravioli
  • Repeat process till all dough and filling is used. You may freeze the ravioli at this stage or if you want to use immediately, bring a big pot of water to boil and gently put ravioli in. I prefer to use freshly made chicken stock but you can cook it in plain water as well.  Cook for approximately 5 mins (usually they’re ready when they start to float on the top). Serve immediately with extra grated halloumi on top.
The final result.

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