Not to be confused with the traditional Cypriot Ravioles, although ingredients may be similar with the biggest difference in the savoury filling being the addition of tomatoes as well as pine nuts.
Furthermore, both size as well as the fresh pasta dough are much different and finally these Raviolos are served with a delicate and flavourful ‘beurre noisette’ (brown butter sauce).
Below filling is good for about 60 raviolo
Raviolo with Anari and Halloumi
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
roast the pine nuts and
pestle in a mortar.
Finely chop the fresh mint
Finely chop the Anari,
grate the halloumi,
and combine the anari, halloumi and mint,
along with the pine nuts,
egg yolks,
tomato sauce
black pepper and
mix well.
Place the first sheet of dough and fill with a rounded tbsp of the filling.
brush some water around the filling mounds,
Lay a second sheet of pasta over the filling and with your fingers press gently to remove any air pockets.
Punch out squares using a large square cutter,
and remove the excess dough.
Boil in salted water for 4'.
We make the brown butter sauce by melting the butter,
add the salt and pepper,
the nutmeg,
along with the lemon juice.
Give it a stir and scatter some of the chopped chives.
Gently add to the pan the raviolo and toss gently.
Serve while adding on top some more halloumi.
here is a faster raviolo making!
Here you can find more of my Recipes using Halloumi.
Raviolo with Anari and Halloumi
Servings: 4 People
Ingredients
- 300g Anari , Salted, Charalambides Christis
- 2 x 225g Pissourkotiko Traditional Goat Halloumi , Charalambides Christis, grated
- 2 tbsp fresh Mint , finely chopped
- 3 tbsp Pine nuts , roasted and pestled in a mortar
- 200ml Tomato Sauce , recipe in ‘Sauces’ section
- 3 Egg Yolks
- 50ml Water , at room temperature
- 50ml EVOO , Extra Virgin Olive Oil
- 300g Fresh Pasta Dough
- ½ tsp freshly cracked Black Pepper
For the Sauce
- 200g Butter , unsalted
- 4 tbsp Lemon juice
- ½ tsp Nutmeg , freshly grated
- 3 tbsp Chives , finely chopped
- ½ tsp Sea Salt
- ¼ tsp freshly cracked Black Pepper
Instructions
Filling
- For the filling we place the anari on a chopping board to be chopped into small pieces. Continue with grating the halloumi, keeping some on the side for serving. Then add both the chopped anari and grated halloumi in a bowl and combine them with the fresh mint, the pine nuts, tomato sauce, egg yolks and the pepper. Keep aside.
OPTION 1 FOR CUTTING THE PASTA:
- To cut with the mould, on a lightly floured work surface, roll out the pasta dough very thin with a pasta machine (level 7 or 8 thickness) and cut the dough into 4 long rectangular sheets, about 50x15cm and always remember to cover the remainder of the sheets so that they don’t dry out.
- Place the first sheet of dough over the tray of the mould and place the mould inverted to make an indent. Fill each indention with a rounded tablespoon of the filling. Brush some water around the edges and between each square to help the pasta sheets stick together.
- Place another sheet of dough on top and again place the mold and press to bind the two sheets of dough together. Roll the top to press the raviolos through the tray. This will also press out the air bubbles and seal the edges. Turn the tray over and release the tray. If needed, use a roller cutter to trim the edges and cut the raviolo into individual pieces. Repeat for the other 2 sheets of the dough.
OPTION 2 FOR CUTTING THE PASTA:
- If not using the mould for the pasta dough and instead using cutters, then again do the above procedure of rolling the dough and placing the first sheet on your lightly floured counter.
- Fill every 2cm with a rounded tablespoon of the filling, brush some water around the filling mounds to help the pasta sheets stick together. Lay a second sheet of pasta over the filling and with your fingers press gently to remove any air pockets. Punch out squares using a large square cutter (or use a roller cutter) and make sure there is light dusting of flour under the pasta sheet to make sure it doesn’t stick to the counter so you can remove the raviolo with ease. If you don’t cook them right away set on a parchment sheet or a tray lightly dusted with flour and refrigerate. Repeat for the other 2 sheets of the dough.
Cooking & Sauce:
- To cook the raviolo, bring a large pot of water to a boil and add plenty of salt. Drop the ravioli, about 7-8 of them into the water, and cook for about 4’ without stirring. They are ready when they float to the top. Drain and set aside.
- In the meantime, we make beurre noisette (brown butter sauce) by melting the butter in a medium sauté pan over medium heat. Watch it carefully and let it cook until it begins to turn golden brown. Bits of the butter will get dark so be careful not to burn it.
- Add the salt and pepper, the nutmeg along with the lemon juice, give it a stir and scatter some of the chopped chives. Finally, gently add to the pan 7-8 raviolo gently toss couple of times, and serve while adding on top some more halloumi. Repeat for the rest of the raviolo.
- Another way to serve is to spoon some brown butter into a plate, set some raviolo over and drizzle with additional brown butter. Again, scatter some of the chopped chives while adding on top some more halloumi.
