Jennifer Harington Brizzi
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Ravioli with Halloumi Cheese and Mint

PicturePhoto courtesy of freedigitalphotos.net/antpkr
The delicious classic from Cyprus is made simpler by having wonton wrappers stand in for the homemade dough. Serves 6.

1 (8-ounce) package Halloumi cheese

1 teaspoon dried mint, crumbled

2 large eggs, one whole and one separated

Freshly ground black pepper to taste

1 (12-ounce) package wonton wrappers

3 quarts chicken stock, homemade, canned, or from concentrate


Topping:

3 tablespoons unsalted butter, melted

Reserved Halloumi cheese

1-2 tablespoons roasted pistachios, shelled and chopped coarsely

2 tablespoons fresh mint leaves, cut into slivers, plus more whole leaves to garnish


Grate cheese coarsely and reserve ¼ cup for garnish. In a small bowl, toss cheese with dried mint. Blend whole egg and the yolk of separated egg, reserving white. Add to cheese, along with black pepper, and mix well.

Place a wonton wrapper on a clean dry surface and put a teaspoon of cheese filling slightly off center. Apply scant amount of egg white along two adjacent edges. Fold over to make a triangle as you push out any air bubbles, and seal. Set aside on a flat surface, and repeat with more wrappers until filling is used up.

Bring chicken stock to a boil in a large pot, and gently add ravioli. Lower heat and simmer 10-15 minutes, stirring occasionally, and gently, until dough is tender. Remove ravioli with slotted spoon onto a serving platter, or drain in a colander.

Spread out ravioli on platter and drizzle melted butter over. Sprinkle on reserved ¼ cup of cheese, chopped pistachios, fresh mint and additional black pepper. Garnish with additional whole mint leaves, if desired, and serve.


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