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Recipes
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Challoumi Ravioli
Ingredients (4-6 persons)
Dough: lib plain flour,
1/2 teaspoon salt,
2 eggs lightly beaten,
150-200ml cold water,
Filling: 200g Grated Halloumi cheese,
2 eggs,
1-2 teaspoons dried mint 
To finish: Chicken stock, 75g melted butter, Grated Halloumi topping
- 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.
- Mix ingredients for filling, adding mint to taste.
- Divide pastry into four. Roll out into long strips about 3 inches wide.
- Place a teaspoon of filling every 11/2 inches (4cm) down the strip, slightly to one side
of centre.
- 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.
- Cook about 15 raviolis at a time in large pot of boiling stock or water for 15-20 minutes or until tender. Remove with a slotted spoon to keep warm.
- When all the raviolis are cooked, pour over the melted butter and sprinkle with grated Challoumi.
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