Erinia's Ravioli

Name: Erinia's Ravioli
Total time: 40 min
Yield: Eight Servings (4 pieces each)
Cuisine: italian
Ingredients: 10 ounces halloumi cheese or packaged mozzarella, grated (2 1/2 cups); 2 large eggs; 1 teaspoon dry mint; Freshly ground black pepper to taste; 1 1/8 pounds fresh sheets of pasta dough, available in most supermarkets, cut into 3-inch rounds; 4 quarts lightly salted homemade chicken stock or canned chicken broth; 1 medium bunch mint, coarsely chopped (about 1 cup)

By Molly O'Neill

Total Time: 40 minutes
Rating: 3(23)
Comments: Read comments

Featured in: Savoring Cyprus

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Ingredients

Yield:Eight Servings (4 pieces each)

10ounces halloumi cheese or packaged mozzarella, grated (2½ cups)
2large eggs
1teaspoon dry mint
Freshly ground black pepper to taste
1⅛pounds fresh sheets of pasta dough, available in most supermarkets, cut into 3-inch rounds
4quarts lightly salted homemade chicken stock or canned chicken broth
1medium bunch mint, coarsely chopped (about 1 cup)

Ingredient Substitution Guide

Preparation

Step 1
Combine the grated cheese, eggs, dry mint and pepper in a large bowl.
Step 2
Working with a few pieces at a time, place 1 plus teaspoons of the filling in the center of each round of dough. Fold the dough over the filling to form half circles. Press the edges of the dough together firmly with the tines of a fork. There may be some filling left over.
Step 3
Bring the chicken stock or broth to a boil in a large saucepot. Add the ravioli. Lower the heat and simmer for 20 to 25 minutes or until the ravioli are very tender.
Step 4
Before serving, moisten with a little stock and sprinkle generously with grated cheese, fresh mint and fresh black pepper. Serve in large flat bowls.