• 1 1/2 cups (140g) halloumi, preferably mature, grated on the fine side of the grater
• 1 cup (170g) unsalted anari (ricotta-style cheese), crumbled
• 3 tablespoons (9g) fresh mint
• 2 eggs
For Boiling
• 3 liters water
• 1 vegetable stock cube
• 1 teaspoon salt
For Serving
• dried mint
• grated halloumi
METHOD
First, prepare the dough:
1. In a bowl, place the flour and salt. Mix and gradually add the water until a soft and elastic dough forms. Knead it into a ball, cover the bowl with a towel, and set it aside for 30 minutes to 'rest'.
For the filling:
1. In a bowl, place the halloumi, anari, and mint and mix. Add the eggs and mix well.
2. Divide the dough into 6 equal pieces. Sprinkle your work surface with flour and place one piece of dough in front of you. Sprinkle with flour. Roll out with a rolling pin into a large sheet about 0.5 cm thick. If necessary, sprinkle with flour again and roll out well. With a teaspoon, take some filling and place it along the length of the sheet, leaving 3-4 cm space between portions. Fold the sheet over and cut with the special ravioli cutter (after first dipping the cutter in flour so it doesn't stick to the dough). If you don't have a cutter, use a small glass or cookie cutter.
Sprinkle our surface with flour and place the ravioli on it. Alternatively, place them on a tray lined with a towel and lightly dusted with flour.
Repeat the process until all ingredients are used up.
For boiling:
1. Place 3 liters of water in a pot and add the salt and stock cube. Stir and add half of the ravioli. Boil for 7-8 minutes or until the ravioli float to the surface of the pot.
Serve sprinkled with dried mint and plenty of grated halloumi.
