Ravioles

Version A: 
Prepare the dough. To make the dough easier to roll out, leave it covered with a kitchen towel for about 1 hour. Mix well the ingredients for the filling. Roll out half of the dough and place the filling (1 teaspoon) at intervals (about 5 cm). Roll out the other sheet of pastry and place on top to cover the pastry with the mixture previously prepared. Press well and cut the ravioles with a special tool or a small glass. It is best to keep the ravioles in the freezer if they are not to be baked immediately, or cook them in chicken broth and serve them with grated halloumi and spearmint (Ministry of Agriculture 2010, Traditional Cypriot preparations, 18).

Version B: 
To make the dough: put the flour, water and oil in a bowl and knead. For the filling mixture: grate the halloumi and add the spearmint. Next, add the eggs and mix well until the mixture is soft. Cut half of the dough and roll it out into a sheet with a rolling pin. Place the filling along the length of the pastry sheet- about 1 teaspoon at a time- almost to the edge, leaving a little space between each teaspoon. Roll out the other pastry sheet and place it on top. Cut the ravioles using a wine glass. Boil water in a saucepan and put the ravioles to boil for about 20 minutes. Serve with grated halloumi and spearmint. (Oral testimony: Christiana Stavrou, 38 years old, Agros village)