TasteCyprus.com - Tastiest Recipes from Cyprus - Ravkioles

In a medium sized bowl sift the flour and salt together and add the water little by little. Using your hands, mix and knead the flour until the mixture comes away from the sides of the bowl.

Form the dough into a ball and place it on a floured flat surface and knead it for 10 minutes or until it is smooth and elastic. Cover with a damp cloth and set aside for about 20 – 30 minutes.

Remove the cloth from the dough and divide it into two, roll out the dough into 2 thin rectangular sheets that are the same size. Place one sheet on a floured surface and put one teaspoon of the cheese mixture every 5cm across and down the sheet of pasta.

Using a pastry brush, draw horizontal and vertical lines between the rows of filling with the beaten egg.

Lift the second sheet of dough and place it over the first sheet. Press the dough firmly around the filling and along the wetted lines in order to seal it. Using a pastry wheel, or a sharp knife cut the dough into separate squares. Note: If you use a knife to cut the ravioli you need to seal them by pressing the tines of a fork along the cut edges.

Place the finished Ravkioles on a floured tray and continue until all the ingredients have been used.

In a large saucepan bring 2 litres of chicken stock to the boil over a high heat. Drop the Ravkioles into the boiling water and cook them, stirring occasionally with a wooden spoon for 8 minutes or until cooked. With a slotted spoon transfer the Ravkioles to a serving dish, sprinkle them liberally with grated halloumi and dried mint. Add the lemon juice to taste.

Serve as a starter or as an accompaniment to grilled or boiled chicken.