Cypriot Ravioli (Ravioles)

Ingredients

For the dough

• 4 glasses self-raising flour

• pinch of salt

• 1⅓ glasses lukewarm water

For the filling

• 3 glasses Halloumi cheese, grated

• dried mint

• 2-3 unbeaten eggs

• 1-1½ chicken stock cubes or chicken stock

• Halloumi cheese, grated

Method

1. 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.

2. To make the filling, combine the Halloumi cheese, the mint and the eggs to make a rather firm mixture

3. Divide the dough into small portions, flour each portion and roll it out into a tin sheet which you cut into strips of 9-10 cm width.

4. Place each strip on a flat surface dusted with flour.

5. Put 1/4 -1/2 teaspoon filling at intervals of 41 cm on the half length of the strip.

6. Fold the remaining part of the strip over the filing to cover it completely.

7. Cut ravioli in round shapes with a special round ravioli cutter of 31 cm diameter, dipping the cutter in flour every time.

8. Place 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 130-140 ravioli.

9. In a large wide pan, boil plenty of water with the chicken stock cubes, add the ravioli and cook for 10-15 minutes.

10. To serve, sprinkle the base of a semi-deep serving dish with Halloumi cheese, place the ravioli on top and sprinkle them with a lot of Halloumi cheese.

Notes:

1. You may keep ravioli in the freezer. Frozen ravioli can be cooked directly in boiling stock.