Cretan Ravioli! Try it!

 

Ingredients:
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:
Stakovoutiro
Anthotiro dry
fresh mint leaves, chopped

Implementation:

Dough:
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.

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

Ravioli:
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.

Cooking:
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!