Cypriot Halloumi Ravioles (Ραβιόλες Χαλλουμιού)

Place the chicken in a large pot, submerge with water and add a good pinch of salt. Bring to a boil and cook until the chicken is tender. Remove the chicken and strain the broth. Set aside the chicken for serving.

In a large bowl, sift the flour and add the salt. Gradually pour in the stock or water while mixing until a rough dough forms. Knead for 10-15 minutes until the dough is soft, smooth and elastic. Wrap loosely and rest for 1 hour.

Finely grate the halloumi. Combine with eggs, dried mint and fresh mint. Mix well.

Divide the dough into 8 equal pieces. Roll out each piece thinly by hand or using a pasta machine to setting number 6.

Take a teaspoon of filling roll it into a ball or press it into your palm to shape. Place it on the dough, leaving about three fingers’ width from the bottom edge and a finger’s width between each piece. Fold the dough over the filling, gently pressing out air and sealing the edges.

Use a ravioli cutter, cup or small saucer to cut each pillow. Repeat until all the dough and filling are used.

Bring the broth back to a boil and cook the ravioles in batches for 4-5 minutes until tender.

Ladle the ravioles into bowls with some hot broth, shredded corn-fed chicken, a squeeze of lemon and plenty of grated halloumi on top.