A few days ago my son came back from Crete and some friends from Crete, Sophia and her family, from Sebronas, Chania, 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 cheese I put it in the deep freezer and in a few days I will prepare a Cypriot recipe called “Anarotourta”.
Ravioli, plural of raviolo have passed in the Cypriot cuisine as raviolia or ravioles plural of ravioli, so I have been making ravioli, stuffed with halloumi and mint or kaloirka, stuffed with minced beef, many times. In Cyprus we make ravioles only with halloumi, mint and eggs and cook them in chicken broth, after boiling a chicken and serve them with grated halloumi cheese on top.
Tags: Cypriot, dough, graviera, Greek cheese, halloumi, How to.., made with phyllo, Pasta, phyllo, Ravioli, Tips-cooking, Traditional
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Thanks Ivy for having the pix up … I had been wanting to see them from your old blog account! Love it!