• 1 cup (165g) Fresh Unsalted Anari (Sweet Mizithra), crumbled
• ⅓ cup (12g) Fresh Mint, finely chopped
• 2 Eggs (Medium)
For Boiling
• 3 liters Water
• 2 Vegetable Stock Cubes
• 1 teaspoon (8g) Salt
For Serving
• Grated Dry Anari or Halloumi Cheese
METHOD
First, prepare the dough:
1. In a bowl or the mixer bowl, combine the flour, semolina, and salt. Mix and gradually add the water.
2. Knead until you have a soft and elastic dough.
3. Shape it into a ball, wrap it in plastic wrap, and set it aside for 30 minutes to 'rest'.
For the filling:
1. In a bowl, combine the two types of Anari, the mint, and the eggs. Mix until the ingredients are incorporated.
Divide the dough into 3 equal pieces.
Sprinkle your work surface with a little flour and place one piece of dough on it. Sprinkle it with a little flour and roll it out with a rolling pin into a large, thin sheet, about 2 millimeters thick. If you prefer, you can use a pasta machine. My machine starts at setting 1 (the thickest) and goes up to 7 (the thinnest). Personally, I roll it out to setting 5 or 6.
2. Using a teaspoon, place dollops of filling along the entire length of the sheet, leaving 3 - 4 cm distance between them. Fold the sheet over and cover the filling.
Cut the ravioli using a cookie cutter or the special round ravioli cutter with a 5 cm diameter, or with a small wine glass. To make cutting easier, dip the tool you will use for cutting the ravioli into flour. Press down to cut them evenly.
3. Place the ravioli on a tray lined with a cloth and sprinkle with a little flour. Repeat the process until all the dough is used up.
For boiling:
1. In a pot, pour the water, and when it heats up, add the stock cubes and salt. Stir and bring the water to a rolling boil. Add a batch of ravioli and boil until they float to the surface, about 4 - 5 minutes.
Serve with plenty of grated Halloumi. Some people might also sprinkle with a little dried mint.
2. If you have leftovers, store them in the refrigerator with a little of their cooking liquid so they don't dry out. If you wish, you can store the raw ravioli in the freezer. Place them on the tray in the freezer, and once frozen, transfer them to an airtight bag.
3. When you cook them, place them directly from the freezer into the hot cooking liquid.
