Ravioli with Halloumi Cheese and Mint
Photo 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.
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.
