Cypriot Ravioli (Rafkioles)

For the Dough

• 500g strong village flour
• 300ml lukewarm water
• 1/2 teaspoon salt

For the Filling

• 1 kg halloumi
• 300g fresh unsalted anari
• 1 bunch fresh mint, finely chopped
• 3 large eggs

For Boiling

• water
• 1 vegetable or chicken stock cube

For Serving

• Dried mint
• Grated dry anari or grated halloumi

Preparing the Dough:

1. In a large bowl, combine the flour and salt.
2. Gradually add the water and knead until you have a firm dough.
3. Cover with a damp cloth and let it rest while you prepare the filling.

Preparing the Filling:

4. Grate the halloumi on the fine side of a grater.
5. In a bowl, mix the halloumi, anari, mint, and eggs until you have a thick mixture (not watery).

Rolling out the Dough:

6. Roll out the dough into a thin sheet using a rolling pin, then a pasta machine.
7. First, pass it through the thickest setting (5) and then once through a thinner setting (1-2).

Shaping:

8. Place the dough sheet on a floured surface.
9. Place small amounts of filling (about 1/2 teaspoon).
10. Fold the dough over to cover the filling, or cover with a second sheet of dough, and press around the filling to seal well.

Cutting:

11. Cut into round rafkioles or half-moons using a traditional cutter or a small glass. Place them on a tray lined with parchment paper or a cloth.

Cooking:

12. Boil in a pot with plenty of water and stock for 8–10 minutes.

Serving:

13. Serve hot with plenty of grated halloumi or dry anari and dried mint on top.