Ingredients:

• Dough Ingredients:
• 2 cups of hard flour
• 1/2 a cup plus of water
• A pinch of salt

Filling Ingredients:

• 1 Halloumi cheese grated
• 2 eggs
• Dry mint

Dough Preparation:

• Place the flour in a large bowl, add the salt and mix.
• Pour the water a little at a time as much as it will take and knead into a stiff dough.
• Cover the bowl with a kitchen towel and set aside for about 20 minutes.

Filling Preparation:

• Place the grated Halloumi cheese into a bowl, add the eggs and mint and mix well.
• The filling mixture should be a little stiff.
• If it is too stiff add another egg or some more grated Halloumi or just use as much of the original 2 eggs as needed.
• Shape the filling into a roll and cut into small pieces.

• Cut the dough into two equal pieces and roll them into thin Filo sheets.
• Place the filling mixture pieces on the first Filo sheet at 5 cm intervals.
• Cover the first sheet with the second and press the two sheets firmly with your fingers around the filling.
• Cut the ravioles with a round cutter (if one available) or with a small glass.
• Place the made ravioles on a lightly floured pan and continue the above process until all the filling mixture is used.
• In a casserole bring to boil some chicken broth and cook the ravioles for about 12-15 minutes.
• Remove the ravioles with a slotted spoon from the casserole and place in a serving platter.
• Sprinkle generously with grated Halloumi cheese some dry mint and serve hot.