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Ravioles is a Cypriot specialty, similar to ravioli, probably having its roots from the Venetian times.  In Cyprus this pasta dish is filled with aged halloumi, eggs and mint and they are cooked in chicken broth.

This is the dish my mother would prepare during Tyrini Sunday, the last Sunday before Lent, which means cheese Sunday.

On Tyrini the tradition is to cook anything with cheese, such as (tyropita), pasta, bourekia (turnovers), biscuits, etc.

The traditional way of make the ravioles is to roll out the phyllo until thin, add a teaspoon of filling, leave a gap of about 3 – 4 cm and continue adding cheese. 

Then  cover with the other phyllo and press the gaps with the finger to enclose the filling. 

Finally cut the ravioles, using a drinking glass to form them into a semicircle and boil.

Alternatively, you can cut them in a ravioli press or using a ravioli cutter.

At this stage you can freeze them.  To cook them, do not thaw them as they will stick to each other. 

Just put them in the boiling water and they will defrost in the water.

A few days ago my son came back from Crete and some friends from Crete, were kind enough to send me a lot of graviera cheese and fresh anthotyro cheese .

So I had to think of something to do because it was a lot to store.

I decided to make some ravioles with the graviera cheese and with the anthotyro I made another Cypriot recipe called “Anarotourta”.

This and many more Cypriot recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.

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Kopiaste and Kali Orexi,

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