Ravioles is a Cypriot pasta dish, similar to ravioli, having its roots probably from the Venetian times. In Cyprus this pasta dish is filled with aged halloumi and the pasta is cooked in chicken broth.
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”.
Grated cheese is mixed with eggs and a lot of mint.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 1 of the e-cookbook.
Kopiaste and Kali Orexi,
Tags: Cypriot, Cypriot cookbook, dough, graviera, Greek cheese, halloumi, How to.., made with phyllo, Mint Cinnamon & Blossom Water Flavours of Cyprus Kopiaste!, Pasta, phyllo, ravioles, Ravioli, Tips-cooking, Traditional, Tyrini