Ravioli Stuffed with Haloumi and Mint in Yogurt Sauce

Makes six-eight servings

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For the dough:

1 pound of type 00 flour

4 tablespoons sunflower or corn oil

1 teaspoon of salt

1 cup of warm water

For the filling:

1 pound of coarsely grated haloumi

4 tablespoons of crushed dry mint

1 tablespoon of freshly ground black pepper

1 large egg lightly beaten

For the sauce:

Vegetable stock (make your own or simply use vegetable paste)

Half a bunch of fresh mint

1 cup of Greek yogurt

100 milliliters of heavy cream (just under 1/2 cup)

Semolina flour for dusting

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1. Combine flour, oil, and salt in an electric mixer fitted with a hook. Beat mixture for 1 minute. Pour in water and beat until the mixture is smooth and well combined (if needed, add 1 to 2 tbsps of water).

2. Sprinkle flour on a work surface, knead dough by hand until it is smooth and elastic and does not stick on hands. Form dough into a ball and wrap tightly with plastic. Let it rest for a half-hour at room temperature.

3. Meanwhile, prepare the filling by combining haloumi, dry mint, pepper, and egg.

4. Cut the ball of dough into four pieces, reserve the dough you're not immediately using, and cover to prevent it from drying out.

5. Dust the counter and dough with flour and roll dough through pasta machine until it becomes a paper-thin sheet. Using a cup, small bowl, or other tool, cut 3-inch rounds out of your dough.

6. Drop 1 tablespoon of filling onto each round of pasta. With a brush or your finger, brush a little water on the perimeter of the dough, then fold the unfilled half over the filling and gently press with fingers to form a seal.

7. Dust a tray with semolina flour and place ravioli on it. Continue preparing the remaining ravioli. If making ravioli in advance, dust with semolina to prevent them from sticking and keep uncovered in the fridge.

8. Before serving, heat the vegetable stock and bring to a parboil stage. Add ravioli and cook for 8 to 10 minutes.

9. Meanwhile, in a wide, large, shallow saucepan, add cream and 1 cup of the vegetable stock, and bring it to a boil. Add yogurt and whisk until yogurt dissolves. Turn off the heat.

10. Immediately add to sauce the drained ravioli and fresh whole mint leaves. Put ravioli on large plate or plates. Garnish with grated haloumi.

Per serving (based on 8): 619 calories; 27 grams protein; 50 grams carbohydrates; 4 grams sugar; 34 grams fat; 102 milligrams cholesterol; 667 milligrams sodium; 2 grams dietary fiber.EndText