Skip to Content

Ravioles (Cypriot ravioli)

Ravioles (Cypriot ravioli)

Sharing is caring!

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.

Ravioles with chicken image

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.

Ravioles filling image

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.

collage making Ravioles image

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.

Ravioles cut with ravioli press image

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”.

ravioles served image

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.

ravioles with halloumi and mint image

Ravioles (Cypriot ravioli)

Yield: 8
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

Ravioles is a Cypriot pasta specialty, similar to ravioli, which are filled with aged halloumi, eggs and mint and are cooked in chicken broth. They are served with grated halloumi on top.

Ingredients

For the filling:

  • 500 grams (1.10 lbs) halloumi cheese, grated
  • 3 large eggs
  • 3 tablespoons dried mint
  • Extra halloumi and dried mint for sprinkling on top

For Chicken Stock:

  • Chicken with skin and bones on
  • 6 - 8 cups of water
  • Salt

Instructions

  1. Boil the chicken and reserve the broth.
  2. Prepare the dough.
  3. Grate the cheese and mix in the dried mint.  Add the, eggs one by one and mix until we have a nice mixture which holds together and cheese has been absorbed by the eggs.
  4. Roll out a thin phyllo either with a pasta machine or manually.
  5. Place 1 tsp of cheese mixture at the edge and leaving a gap of about 3cm (1 inch) in between continue adding cheese. Cover with remaining phyllo and press the gaps with your finger.
  6. Cut the ravioles with a drinking water glass, to give a half a semicircle shape or cut them with a ravioli cutter.
  7. Bring chicken broth or stock to a boil.  If your broth contains salt, do not add any extra salt as halloumi is salty. Place ravioli in the boiling water and cook as any other pasta, for about 10 – 15 minutes stirring occasionally, as they will float.
  8. Remove with a slotted spoon into platter and sprinkle with grated halloumi mixed with dried mint.
  9. Serve immediately.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 619Total Fat 26gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 127mgSodium 597mgCarbohydrates 68gFiber 3gSugar 2gProtein 25g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Tyrini Sunday Recipes

Here are some creations of mine with cheese:

PIN FOR LATER

ravioles with halloumi filling

Kopiaste and Kali Orexi,

signature Ivy

Sharing is caring!

Previous
How to.. clean and boil a chicken
Next
Happy Birthday George

Jennie

Saturday 4th of June 2011

Love pasta. This recipe sounds amazing!!!!!!!

heni

Sunday 13th of December 2009

Thanks Ivy for having the pix up ... I had been wanting to see them from your old blog account! Love it!

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares