Cypriot Halloumi Ravioles

INGREDIENTS

For the broth:
1 whole xoriatiko (corn-fed) chicken

For the dough:
500g farina 00 flour
250-300ml lukewarm stock or water
1 teaspoon salt

For the filling:
2 blocks/400g orima (mature) halloumia or 2 blocks of fresh halloumi*
2 eggs
1 tablespoon dried mint
1 tablespoon fresh mint

*If you are using fresh halloumi instead of mature, grate them 3 days before you start making your ravioles. Leave it in a large bowl uncovered in the fridge and toss the cheese each day to help dry it out.

METHOD

1. To make the stock you’ll cook the ravioles in, submerge the chicken in water with a good pinch of salt and bring to a boil. Once the chicken has cooked through, remove it from the pot and strain your stock.

2. In a large bowl, sift the flour, add the salt and gradually pour in the stock or water and mix until you have a rough dough. Knead for 10-15 minutes until soft, smooth and elasticated.

3. Loosely wrap in plastic wrap and leave to rest for one hour. Meanwhile, finely grate the halloumi and mix together with the mint and eggs.

4. When your dough is ready, cut it into eighths and roll out thinly. If you’re using a pasta machine, roll the dough out to setting number 6.

5. Add a teaspoon of the halloumi mixture by gently pressing it into the palm of your hand and placing it about three fingers from the bottom of the dough. Repeat, leaving about a finger-width apart on the side.

6. Once you’ve lined up your halloumi filling, fold the dough over, gently pat the top of your mound and press the dough around it, removing any air from each pillow, sealing the sides.

7. Using a cup, saucer or ravioli cutter, cut your ravioli. Repeat this process until you’ve used all of the filling and dough.

8. Bring your stock to boil and cook your ravioles in batches for 4-5 minutes. Serve with some of the stock, plenty of grated halloumi and corn-fed chicken.

Makes about 70 ravioles