Today I am very happy for many reasons. First, because finally I publish a homemade pasta recipe, ravioli with Cypriot halloumi that is, something I wanted to do for a long time. Secondly, because I have in my hands a wonderful book, a complete culinary guide of classical Greek cuisine, the Cooking & Confectionery by Chrysa Paradisis, recently reissued, completely renewed. And finally, because one of the Greek readers of my blog can claim one copy of this book through a sweepstake, courtesy of Terzopoulos Books. I am afraid though that the giveaway is open for residents of Greece only.
The recipe I’m sharing today is a Cypriot one for homemade ravioli with halloumi cheese, which can be made with talagani cheese as well. In very simple and with only a few ingredients you will have a fragrant and delicious dish.
Because I always use the same flour and I know it very well, I started making the dough with less oil than the amount the recipe says and this is what I’ve written at the ingredient list. This is all I used.
- 575 g. all-purpose flour, sifted
- 125 ml peanut or corn oil (I used corn oil, but I would prefer peanut oil if it was available here)
- 2 eggs
- 2-3 tablespoons water
- salt
- milk or water for kneading (I added water)
- 2 eggs
- 220 g. halloumi cheese, grated
- 2-3 tablespoons dried spearmint
- vegetable or chicken broth, for cooking (I used vegetable broth)
- grated halloumi cheese for sprinkling
- First you should start preparing the dough by stirring the flour, salt and oil in a bowl.
- Beat eggs with 2-3 tablespoons of water and pour into the flour mixture.
- Knead, gradually adding milk or water if necessary, until you have firm dough. Let the dough rest until you prepare the filling.
- Prepare the filling by beating eggs in a bowl and stir in the halloumi and mint.
- Roll the dough into two large sheets, on a floured surface. Place a teaspoon of the filling at 5 cm intervals on the one sheet. Brush the space between the filling mounds with a bit of water.
- Cover with the other sheet, press the spaces between the piles with your fingertips to seal the ravioli and cut down between fillings to make individual ravioli, using a knife or a special roller. Let the ravioli on a floured surface.
- Heat the broth in a pot, pour into the ravioli and boil for 5-7 minutes (I boiled them by bathes because I feared they would stick).
- Place the ravioli in a bowl or deep dishes with a little bit of the broth. Sprinkle with plenty of grated halloumi cheese and serve immediately.
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