Kaloirka (Cypriot Veal Tortellini)
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to tortellini.
I presume that they may be a remnant from the Venetian rule on the island!!
They take their name from the word "kalogeros" ("kaloiros" in the Cypriot dialect), which means monk, as their shape resembles a hat worn by Greek monks.
This was the first time I made tortellini with ground meat.
I usually make ravioli with a cheese filling but it was something I wanted to make for a long time now, as I remember my mother making them for us.
How to make Kaloirka
You can make kaloirka two ways, as follows:
The first one is the traditional way, which is rather time consuming.
Cut round pieces of dough, using a round cookie cutter (9 cm - 3 inches diametre), add a teaspoon of meat filling on one side and fold to form a semi-circle.
Brush the cut circle with water and add 1 teaspoon of the meat mixture into the center.
Fold the edge closest to you over the filling to meet the other side, press to seal the edge.
Then join the two ends together and fold the top side together with the two ends.
Boil the pasta in chick stock.
The other way is much easier.
You can make them following the same procedure as the Cheese Ravioli.
Can I make the pasta ahead?
You can make kaloirka ahead and freeze them.
Put them on a tray with cling film between each layer. When they have frozen, remove into zip lock bags, to save space in deep freezer.
Cook them as they are, in chicken broth, without defrosting them.
Serve them with lots of halloumi on top.
Kaloirka (Cypriot Veal Tortellini)
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to tortellini.
Ingredients
- 500 grams all-purpose flour (follow this recipe)
- 6 cups Chicken broth
- Salt
For the filling:
- 300 grams (10.5 oz) ground veal
- A few tablespoon olive oil
- 1 medium onion, finely chopped
- 3 spring onions, finely chopped
- 1 garlic clove, finely chopped
- Salt and pepper to paste
- ½ cup dry white wine (no water)
- ½ cup parsley, finely chopped
Instructions
- Heat the olive oil in a sautéing pan and sauté the onion and garlic until translucent
- Add the ground veal, mix and then add the wine. Add salt and pepper and cook until the entire pan juices have evaporated, mixing from time to time. No water is necessary. When done, add parsley and mix.
- Remove from the heat and set aside to cool.
- Roll out a thin phyllo either with a pasta machine or manually.
- Cut round pieces of dough, using a round cookie cutter (9 cm - 3 inches diametre), add a teaspoon of meat filling on one side and fold to form a semi-circle
- Brush the cut circle with water and add 1 teaspoon of the meat mixture into the center.
- Fold the edge closest to you over the filling to meet the other side, press to seal the edge.
- Then join the two ends together and fold the top side together with the two ends.
- Bring chicken broth or stock to a boil and add some salt
- Place them in salted, boiling water and cook as any other pasta, for about 10 - 15 minutes stirring occasionally, until they will float.
- Remove with a slotted spoon into a platter and sprinkle with grated halloumi or anari.
- Serve immediately.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 284Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 690mgCarbohydrates 41gFiber 2gSugar 1gProtein 14g
Other Pasta Dishes
Some other homemade pasta dishes
Chicken Tortellini Carbonara
This chicken tortellini is a Greek-style carbonara as we add cream and yoghurt to the sauce.
Gogges, Making Greek pasta with Video
Gogges, sometimes also called Goggizes, is the name of a Greek pasta and a traditional dish with the same name, from the Peloponnese. This dish is found in Argolida, where I live but also in many other parts of the Peloponnese, where Arvanites live.
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Kopiaste and Kali Orexi!
I love homemade ravioli. I just made some for the first time a couple of weeks ago and they were a success. This recipe sounds delicious. Thanks for sharing my friend! 🙂
great job ivy! wonderful entry! i have never tried my hands at ravioli...kudos to u..come over to my blog for a lil something for u!!
Hi Ivy....yes I heard the radio program yesterday night....that was so sweet of you to take my name..
Wow, I haven't had ravioli in such a long time - they are one of my favorites! Yours look so good, Ivy!
Your beef ravioli looks really good. I have been wanting to try making my own ravioli for a while now. Thanks for sharing with Presto Pasta Nights!
I wish I had a generous plate full of these to enjoy right now sis. I have yet to make my own pasta..I don't know what I am waiting for:D
Yummy! And you make me feel like I could make these like you, even though I'm a total pasta illiterate!
Sounds so easy when you explain how to do it, Ivy! I have never made my own pasta... it's just so easy to pick it up at the supermarket and just boil it and add some sauce.
Plus, I don't have that machine that, I guess, is a big help... my Santa's list for this year is growing and growing 😉
Ah, I had it in my list past Christmas and Santa Demetri was good enough to bring it to me.
I think you wrote this post just for me! I love ravioli.
I've never tried making homemade, so kudos to you.
Beautiful and delicious-looking ravioli!
Great tutorial, ravioli is great and I would love to try some of yours.
Hi Ivy, I have never tried this, but it looks great!!!
Delicious work! Its been a while since I made ravioli. For me, it was a somewhat frustrating experience, but then again, it was also one of my first home-made pasta dough experience (which probably wasn't a good idea). But you've inspired me to get back to it!
This looks delish Ivy. I have never tried making my own pasta, but really want to try in the future.