Beloved among locals and tourists, Cyprus’ ‘ravioles’ (ravioli) are a remnant of the island’s days as a Venetian colony.
Although not invented on the island, ravioles do have a very unique Cypriot flavour, which is prized by many.
Ravioles were traditionally a speciality made the last week before Easter Lent, but have since become a staple at any Cypriot get-together.
The dough, made by hand from flour, olive oil, and eggs, is kneaded and rolled out into thin sheets. A mixture of both mature and fresh halloumi is combined with Cypriot dried mint and placed on the sheets of pasta dough. Formed into ravioli shapes, the dish is then cooked in chicken stock and served with freshly grated halloumi cheese and lemon.
This is a favourite at many traditional restaurants and ultimately a can’t-miss when you visit Cyprus.