Preparation of the dough
Place in a bowl the flour and the salt and add in small portion the water until we make a soft elastic dough. We make the dough into a ball, place it in a bowl, cover it with a towel and let it rest for 30 minutes.

For the stuffing
Add in a bowl the halloumi, anari and mint and mix them all together. Then add the 2 eggs and mix well.

Separate the dough into 6 equal pieces. Sprinkle the table with flour. Place one of the pieces sprinkle also with flour and with a rolling pin open the dough into a long thin shape with thickness 0,5 cm. If the dough is not as thin add some more flour and continue with the rolling pin until you reach the right thickness. Add a teaspoon of the filling leaving 3-4 cm distance between them. Close the dough press the edges to close well and cut it using a pasta cutter. Sprinkle a surface with flour to place them or on a dry towel place on a try. Continue the same procedure until you use all the dough and stuffing.

For the boiling
In a big pot add 3 little of water the salt and stock and let it boil. Add half of the quantity of ravioli and boil for approximately 7-8 minutes and until you see the ravioli coming to the surface of the water.
You always serve them with grated halloumi and dry diosmo (mint).

Need to know
1.If you boil more than the needed amount of ravioli you can always keep it in the refrigerator. It has to be in an amount of stock so they don’t get dry
2. The Greek word ravioles originate from the Italian word raviolo witch in plural is ravioli. Most likely something we got from Venetian rule in Cyprus.
3. If we don’t have fresh diosmo (mint) we can also use the dry one. Also if we want we can use either only halloumi without the anari or the opposite.
4.If we want we can keep the ravioli in the freezer. And when we are ready to cook them we add the directly into the boiling water.