Ravioles are similar to the Italian ravioli, however they have a different filling. Ravioles are filled with halloumi cheese, dried mint and eggs. They are boiled in chicken stock and are served with grated halloumi cheese or dry anari cheese. Ravioles are usually served in taverns as a part of meze meal.
In order to make the dough mix flour with salt and add the eggs one at a time and mix everything together. Add the olive oil and mix with your hands in order to make the dough smooth (you may need to add 1- 2 table spoons of water). Knead the dough for about 8-10 minutes until the dough is soft and elastic. Shape the dough into a ball, wrap it in cling film and place it in the fridge for an hour.
In order to prepare the stuffing grate the halloumi and place it with the egg. Leave it to one side until it is needed. Once the dough has been taken out from the fridge divide it into two pieces. Leave one piece to the side and cover it with a towel so that is does not dry out.
Sprinkle flour on a flat surface and use a rolling pin to roll out the dough with a thickness of 0, 5 centimetres. The dough must be very thin so sprinkle flour on the rolling pin in order to keep it from sticking on it. Once the dough has been rolled out, place it on a flat surface in between two clean towels so that it does not dry out.
Roll out the second piece of the dough, and take small teaspoons of the filling and place it onto the dough. The filling must be placed in line with a distance of 2-3 centimetres from each other. Beat the egg yolk with a table spoon of water and brush the mixture onto the dough, in between the filling. Use the first piece of dough to cover the piece with the filling, and press around it so that the two pieces of dough stick together. The filling should look like small bumps in between the dough. Cover the dough with a small wine glass so that each ravioli is cut in a round shape.
Place the stock in a pot and cook them for about 3-4 minutes. Lower the heat and place the ravioli in it, about 4-5 pieces each time. The stock must not be boiling so that the dough does not fall apart. Once they are cooked, place the ravioles in a plate and serve with grated halloumi or anari according to taste.