Ravioles

For the Dough

• 2 ½ cups (375g) Village Flour
• ½ cup (95g) fine semolina
• 1 teaspoon (8g) salt
• 1 cup (250ml) lukewarm water

For the Filling

• 2 cups (200g) halloumi, preferably mature, grated on the fine side of the grater
• 1 cup (165g) fresh unsalted anari cheese, crumbled
• ⅓ cup (12g) fresh mint, finely chopped, or 1 tablespoon (3g) dried mint
• 2 eggs (M)

For Boiling

• 3 liters water
• 2 vegetable stock cubes
• 1 teaspoon (8g) salt

For Serving

• Grated halloumi

First, prepare the dough:

1. In a bowl or the bowl of a stand mixer, combine the flour, semolina, and salt. Mix and gradually add the water. Knead until you have a soft and elastic dough. Form it into a ball, wrap it with plastic wrap, and set it aside for 30 minutes to "rest".

For the Filling:

2. In a bowl, combine the halloumi, anari, mint, and eggs. Mix until the ingredients are well combined. Divide the dough into 3 equal pieces. Dust your work surface with a little flour and place one piece of dough. Dust it with a little more flour and roll it out with a rolling pin into a large, thin sheet, up to 2 millimeters thick. If you prefer, you can use a pasta machine. My machine starts at 1 (the thickest) and goes to 7 (the thinnest). Personally, I roll it to 5 or 6. Using a teaspoon, take some filling and place it along the entire length of the dough sheet, leaving 3-4 cm distance between each dollop. Fold the dough over to cover the filling. Cut the ravioles with a cookie cutter or a special round ravioli cutter with a 5 cm diameter, or even a small wine glass. To make cutting easier, dip the tool you're using into flour. Press firmly to cut them uniformly. Place the ravioles on a tray lined with a towel and dusted with a little flour. Repeat the process until all ingredients are used.

For Boiling:

3. In a pot, add the water, and once it heats up, add the stock cubes and salt. Stir and bring the water to a rolling boil. Add one batch of ravioles and boil until they float to the surface, about 4-5 minutes. Serve with plenty of grated halloumi. Some might also sprinkle a little dried mint. If you have any leftovers, store them in the refrigerator with a little of their broth to prevent them from drying out. If you wish, you can store raw ravioles in the freezer. Place them on a tray in the freezer, and once frozen, transfer them to an airtight bag. When you cook them, place them directly from the freezer into the hot broth.