"Ραβιόλες" στη Κύπρο λένε τα ραβιόλια. Δεν είναι όμως αυτή η μοναδική αλλαγή που γίνεται σ' αυτή τη συνταγή. Το μυστικό της βρίσκεται στη σάλτσα. Τα υπόλοιπα μας τα λέει η 'Αντζελα Νικολέττου.
Pea & ricotta ravioles
Ingredients
Dough
2 cups plain flour (00 if available)
Pinch salt
170ml water
Filling
150g peas
400g ricotta cheese
80g mizithra cheese, grated (or ricotta salata)
2 eggs
1 tsp dried mint (or spearmint tea)
Sauce
150g butter
¼ cup fresh mint leaves
Mizithra for grating
Method
Place the flour and salt in bowl and make a well in the center. Add the water and gently mix to form a dough. Turn onto bench and knead until a firm dough forms (about 5 minutes). If it is sticky add a bit more flour, the dough needs to be soft but not sticky. Cover and rest for 30mins to 1 hr.
Bring a small saucepan of water to the boil and blanch the peas for 2 minutes. Drain and lightly crush with a fork.
Prepare the filling by mixing the ricotta, grated mizithra, peas, dry mint and eggs together. Season with pepper.
Cut the dough in two and roll out each piece using a pasta machine or by hand, until you have thin pasta sheets. Dust with flour to ensure the dough does not stick.
To shape the ravioli you can use a ravioli cutter or for a traditional shape, place teaspoons of mix on the pasta sheets in a row 5cm in from the edge and 5 cm apart. Fold the dough over so you can use a round cutter (or small glass) to cut half-moon shapes. Press edges with a fork to ensure the edges are sealed. Repeat process until pasta and filling is used up.
Place ravioles on a floured tray or tea towel until ready to cook.
To cook bring a pot of salted water to the boil. Place 10-15 ravioles in at a time and cook until they float (about 5minutes). Remove with a slotted spoon.
To make the browned butter and mint sauce, heat a small frypan and melt the butter. Just as it begins to brown, add the mint leaves and pour on top of the ravioles. Add grated mizithra to taste.
