Greek Cheese Ravioli

Ingredients

FOR THE DOUGH

• 500g all-purpose flour
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 250ml of water

FOR THE FILLING

• 300g halloumi, grated
• 100g ricotta
• 50g feta, roughly chopped
• 50g parmesan
• 50g dried mint
• 2 eggs
• salt and pepper, to taste
• 1 chicken broth cube
• extra dried mint and parmesan cheese to serve

Method

1. Start by making the dough. In a bowl, combine the flour, salt, olive oil, and water until it forms a dough. Transfer the dough to a lightly floured countertop, and use your hands to knead until the dough is smooth and elastic. Once done, transfer the dough to a bowl and lightly flour the top. Cover the bowl with plastic wrap and leave to rest for about 30 minutes.
2. While the dough is resting, make the filling. In a bowl, add the grated halloumi, ricotta, and feta cheese. Mix together until combined. Add the dried mint. In a separate bowl, whisk the eggs together and add it to the cheese. Mix until everything is well-combined. Set aside.
3. Remove the dough from the bowl and cut it into four quarters. Work with one quarter at a time. Roll the dough out until flat then put it through a pasta machine a few times until the dough becomes thin and has formed a long strip.
4. Place about 1 tablespoon of the cheese mixture towards the edge of the dough. Leave about 1-inch in between each and continue adding the cheese. Lightly brush the edges of the dough with water and fold over the dough to enclose the filling.
5. Press the gaps with your fingers to remove any air bubbles. Cut the raviolis into individual shapes, then use a glass to create a semi-circle shape.
6. In a large pot, add water and a cube of chicken broth and let come to a boil. Cook the ravioli in the chicken broth for about 3-4 minutes until the pasta is cooked. Remove with a slotted spoon and sprinkle with more dried mint and grated parmesan cheese.