Ravioles is a Greek-Cypriot version of ravioli, often served drizzled with butter. We've added a garlic-infused oil and crisp vine leaves to our version.
- 200 gm haloumi, coarsely grated
- 100 gm Greek feta, finely crumbled
- 100 gm firm ricotta
- 1 egg
- 2 tsp dried mint, plus extra to serve
- ½ tsp dried chilli flakes
- 60 ml olive oil (¼ cup)
- 3 garlic cloves, thinly sliced
- 3 vine leaves in brine, drained
- Juice of 1 lemon, or to taste
- 400 gm “00” flour (31/3 cups)
- 2 eggs, lightly beaten
- 2 tbsp milk
- 1For ravioles dough, process flour and 1 tsp sea salt in a food processor to combine. Add egg, milk and 40ml cold water and process until dough comes together. Turn onto a lightly floured surface, knead until smooth and elastic (8-10 minutes), wrap in plastic wrap and rest at room temperature for 1 hour.
- 2Meanwhile, combine cheeses, egg, mint and chilli flakes in a bowl, season with freshly ground pepper and refrigerate until required.
- 3Halve dough, then, working with one piece at a time, roll out on a lightly floured surface to 3mm thick (see note). Cut out 8.5cm-diameter rounds, then place a heaped teaspoon of cheese mixture on one side of each round. Brush edges lightly with water, fold over pasta to enclose and press edges to seal, ensuring there are no air bubbles. Place in a single layer on a lightly floured tray, cover and set aside.
- 4Meanwhile, combine oil and garlic in a saucepan and cook over low heat until oil is infused and garlic is crisp (3-4 minutes), remove garlic with a slotted spoon and set aside. Pat vine leaves dry with absorbent paper, add to oil and fry until crisp (1 minute; be careful as hot oil will spit), then drain on absorbent paper. Remove oil from heat, add lemon juice, season to taste and set aside.
- 5Cook ravioles in batches in a large saucepan of boiling salted water until al dente (2-3 minutes), remove with a slotted spoon, drain well. Spoon over oil and lemon mixture, scatter with fried garlic and extra mint, crumble over vine leaves and serve hot.
Note In Greece, it's traditional to use a long thin rolling pin to roll out the pasta dough, but be warned: it takes serious elbow grease. Feel free to use a pasta machine instead.
The Latest from Gourmet Traveller
- Fast RecipesCitrus-cured salmon with horseradish cream and bagelsYesterday 11:00pm
- Fast RecipesChar-grilled capsicum salad with sherry vinaigretteYesterday 11:00pm