Recipe: Greek-Cypriot haloumi ravioli
Theo Papouis is chef-owner at Wellington restaurant Oikos. Read more about him here.
RAVIOLES KYPRIAKES (GREEK-CYPRIOT HALOUMI RAVIOLI)
You'll need a pasta machine to make this recipe. It's traditionally made with anthotyro, a traditional Greek fresh cheese, but we use ricotta.
For the dough
150g 00 flour
6 egg yolks
Put the flour in the bowl of an electric mixer with a dough hook attachment, make a well in the centre, add the egg yolks and mix to bring together. Remove from the bowl and knead until the dough is smooth. Put in a bowl, cover with plastic wrap and rest in the fridge for at least 30 minutes.
For the filling
125g haloumi, grated
½ teaspoon dried mint
zest of ¼ lemon
Put all the ingredients in a bowl and mix (I use a food processor). I don't add salt to the filling because the haloumi is salty enough and the ravioli will be boiled in salted water.
Refrigerate the filling while the dough is resting.
To make the ravioli
Dust your work bench with flour. Remove the dough from the fridge and divide into 4 pieces. Using the widest setting on the pasta machine, roll out the dough three times on each setting until you reach the finest setting. Roll it through the final setting only once.
Once each pasta piece is rolled out flat, brush with a little beaten egg white.
Place teaspoonfuls of the filling along the longest edge of each pasta sheet, leaving a 2cm space between each.
Fold the pasta sheet in over the mixture. Cut each ravioli with a knife and separate each piece, squeezing out any air.
To cook & serve
4 tablespoons extra virgin olive oil
zest and juice of ½ lemon
handful fresh mint leaves or pea tendrils
Place the ravioli on baking paper and refrigerate or freeze until ready to cook. Cook for 4 minutes in boiling salted water with the peas (add an extra minute if cooking from frozen). Strain and mix in a bowl the oil, lemon juice and zest, mint or pea tendrils and freshly ground black pepper.