«Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο» Πηγή: Κατερίνα Λαζάρου, Λευκωσία - 29/1/14
Ravioles with anari filling, a variation to the traditional recipe that comes from Kornos village.
Name - Recipe
A recipe from the village of Kornos in Cyprus: Ravioli with myzithra (anari) filling.
Ravioles is the plural of the noun raviola, as opposed to the Italian which is raviolo in singular and ravioli in plural. The word raviola is most likely a remnant of the Venetian occupation of Cyprus.
For the dough:
500g of plain flour 00 (farina)
a little salt
2 cups of lukewarm water
For the filling:
350g unsalted anari
½ cup of sugar
fresh spearmint, finely chopped
semi-hard salted anari, grated
Mix the flour with the salt, add the water and knead. Allow the dough to rest while you prepare the filling. Mash the anari with a fork, add the sugar and spearmint and mix. Roll out the dough in thin sheets (if using the pasta machine, use the second to last stage). Place a teaspoon of the filling on the edge of the sheet, fold and cut into a crescent shape. Makes about 50 ravioles. Boil in very hot water and serve with grated anari (oral testimony: Theognosia Andreou, Kornos - Nicosia, to the Little Volunteers and Kornos Women's Association 2009).
Kneading.
Boiling,
In many villages, like Kornos village, the filling is made with fresh anari instead of halloumi or with a half and half mixture and the ravioles are still very tasty (Ministry of Agriculture 2010, Cypriot traditional preparations, 18).
Functional and symbolic role
In the past, ravioles were usually prepared on cheesefare week. Now they are available and consumed in everyday life.
Additional information and bibliography
See article on Ravioles in the Food section. See variations of Ravioles in the Recipes section.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010), Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Little Volunteers and Women's Association of Kornos (2009), Traditional foods of Kornos, Ioannidou M. (ed.), Kornos.
Stalo Lazarou, Argyro Xenophontos
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 1, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 2, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 3, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 4, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 5, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 6, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 7, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 8, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 9, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
Ραβιόλες κορνιώτικες με ανάλατη αναρή και φρέσκο δυόσμο, στάδιο παρασκευής 10, Λευκωσία 29/1/14. Πηγή: Κατερίνα Λαζάρου.
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