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Thofano D. Kipri and Kalliopi A. Protopapa

Ravioles with Halloumi Stuffing



Ingredients for making the ravioles:

  • Dough, 1lb plain flour
  • teaspoon salt
  • 2 eggs lightly beaten
  • 150-200ml cold water
  • 200g Halloumi cheese (grated)
  • 2 eggs
  • 1-2 teaspoons dried mint

To finish:

  • Chicken stock, 75g melted butter, Grated Halloumi topping

Method:

  1. Sift flour and salt into a large bowl or food processor. Add eggs and enough water to make a soft dough. Turn onto floured board, knead well for 10 minutes until smooth and elastic. Rest dough for one full hour.
  2. Mix ingredients for filling, adding mint to taste.
  3. Divide pastry into four. Roll out into long strips about 3 inches wide.
  4. Place a teaspoon of filling every 1 inches (4cm) down the strip, slightly to one side of center.
  5. Brush some water down the edges of the pastry. Fold over to cover the filling and cut crescent shapes around the filling. Seal the pastry edges with the prongs of a fork.
  6. Cook about 15 raviolis at a time in a large pot of boiling stock or water for 15-20 minutes or until tender. Remove with a slotted spoon to keep warm.
  7. When all the raviolis are cooked, pour over the melted butter and sprinkle with grated Halloumi.

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