Cretan Ravioli! Try it!


250 gr. flour for all uses + 50 gr. for opening dough leaves
1 tsp.  salt
3 big eggs + 1 yolk
2 tbsp. olive oil
1-2 shots tsikoudia

For the stuffing:
300 gr. anthotiro fresh
100 gr. anthotiro dry
1 egg
½ bunch of mint
1 tsp. salt

For cooking:
1½ lt. homemade meat broth

For serving:
Anthotiro dry
fresh mint leaves, chopped


In a bowl, mix the flour and salt. Make a lakuvitsa and pour the eggs one by one, stirring until they unite. Pour the olive oil, tsikoudia and knead until the dough becomes uniform and smooth. Knead for 8 – 10 minutes until the dough becomes soft and elastic. Put it on two balls, wrap it with a membrane and put it in the refrigerator for 1 hour.

In a large bowl, mix the grated cheese with the egg and the mint. Leave the mixture aside.

We take one ball. Leave the other ball aside, covered with a towel, so as not to dry. Sprinkle with flour and open the leaf with a thickness of 0.5 cm at most. The sheet must be very thin. We open the second piece of dough on a sheet, just like the first piece. We take small spoonfuls of cheese and put them on the card creating small balls in a row and 2 cm apart. Beat the egg yolk and brush the mixture with a brush and close the half motif. Continue until all of the dough and blend is over. Push well or with fork.

Put the broth in one. We lower the heat slightly and pour the ravioli into the pot, in doses of 7-8 pieces at a time. The broth should not boil very strongly, because the leaf can be torn and the ravioli dissolved. Boil them for 3 – 5 minutes, soften. Remove from broth. Cast the stack butter and pour it over. Sprinkle with dry anthotyro and mint.


Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!