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

  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 11/2 inches (4cm) down the strip, slightly to one side of centre.
  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 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 Challoumi.


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