Kypriakes Ravioles – Cypriot Ravioli Stuffed with Cheese

The flour is sifted and mixed with the salt. Press a well into the flour and add the eggs. Mix them with the flour. Add a small amount of cold water and mix until a soft, smooth dough is obtained. Knead the dough for about 10 minutes, then form a ball, sprinkle it with flour and cover it with a wet tea towel.

Mix the grated cheese with the eggs and the mint in a baking bowl. Knead the dough ball again for 5 minutes. Then it is divided into 4 equal portions. Each unit is rolled out into a thin dough band about 8 cm wide. At 5 cm intervals, place walnut-sized heaps of filling on top, and fold the dough band over it. Use your finger to press the dough down around the fillings. A drinking glass is then used to cut out the ravioli in the shape of a half moon. If necessary, you can close the edges tightly with a fork! The finished ravioli are placed on a dish rack to dry. 10 to 15 pieces at a time go together in a saucepan with boiling salted chicken soup and should simmer there for 10 to 15 min more than make. The ravioli go into a colander to drain. They are served on top by pouring a little bit of butter over them and sprinkling with grated cheese.

Recipe according to Mrs. Rita

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