Cypriot Halloumi Ravioli

Ingredients

• dough
• 6 cup Flour
• 2 tsp Salt
• 1.5 cup Sunflower Oil
• 2 cup Water (warm)
• CHEESE mix
• 400 g Halloumi Cheese
• 400 g Pecorino Cheese
• 200 g Kefalotiri
• 400 g Anari (soft)
• 400 g Cheddar Cheese
• 6 Eggs
• 2 cup Mint (chopped)
• 2 tsp Pepper

Method

1. cheese
2. 1

   Grate all the cheese together in a large bowl and add the mint and pepper

3. 2

   In a separate bowl break the eggs and whisk together, add to the cheese mixture and mix it all together by hand.

4. 3

   Cover cheese mixture with a towel and set aside.

5. dough
6. 4

   In a large bowl, sieve the flour, salt into the bowl. Use your hands to mix the salt and flour together, making sure it is mixed well.

7. 5

   Add the oil and half the water to the flour and salt mix.

8. 6

   Mix it all together by hand and slowly add in the rest of the water.

9. 7

   Knead the dough until everything has combined. Add more water or flour if necessary.

10. assemble ravioles
11. 8

    Take some of the dough from the bowl and knead it some more on the tabletop. Sprinkle some flour on the table so that the dough does not stick.

12. 9

    Roll out the dough into about 15cm long, 10cm wide and 2cm thick. Sprinkle flour on either side and then pass the dough through the pasta machine on the widest setting.

13. 10

    Roll it out again and fold over, sprinkle with flour and then pass through the pasta machine again on a medium setting.

14. 11

    Do this one more time and then change the pasta setting to thin (2mm) and pass the dough through it. Remember to sprinkle flour on both sides each time you pass it through the pasta machine.

15. 12

    Use a roller to roll the dough until it is about 1cm in thickness and the width big enough to pass through the pasta machine.

16. 13

    Take the rolled dough and place on the ravioli tray.

17. 14

    Take 1 heaped teaspoon of the Cheese Mixture and place in each ravioli pocket.

18. 15

    Once done take another piece of rolled dough and cover the ravioli tray. Press down slightly so that the 2 dough sheets stick together.

19. 16

    Flip over the ravioli tray onto the table and cut away extra dough from the sides using a pasta cutter.

20. 17

    Separate each ravioli and place on a tray which has been covered with wax paper. You can store in the freezer, but make sure you place a sheet of wax paper in between each layer of ravioli in your container.

21. cooking
22. 18

    Get a large pot and fill with water, salt and 2 blocks of chicken stock.

23. 19

    As the water starts to boil add the ravioli. Stir while cooking so that they don't stick together.

24. 20

    The ravioli will be cooked when soft.

25. 21

    Serve with some grated anari or parmesan cheese.