Fried Cheese Ravioli

[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 8" style="text-align:left;"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>You may think you know the food of a country until you get there and start speaking to locals. It should be on everyone’s bucket list to <b>travel to a country whose cuisine you think you know</b> and have your mind totally blown when you’re introduced to something you’ve never heard of.</p><!– –><!– –><p>When you think of Cypriot cuisine, halloumi is probably one of the first things that comes to mind but ravioli probably isn’t. Mary wants to share a simple snack that her mum has been making since she was a little kid and it really takes halloumi to a totally different place!</p><!– –><!– –><p>The dish is <b>ravioli filled with halloumi</b> and another cheese called Anari (it’s similar to ricotta). It’s flavoured with a little spearmint and served with a drizzle of honey but the real revelation that makes this dish bucket-list-good is that while the pasta can be boiled or baked, the ultimate way to have it is deep-fried until they turn a beautiful golden brown colour. The halloumi turns stretchy when you eat them hot and, instead of being a full dish, they’re eaten as an amazing sweet and salty snack.</p><!– –><!– –><p>Mary doesn’t eat these very often (probably a good thing when it comes to health) but looks forward to them every winter on a rainy day, along with a mug of hot chocolate. Now she makes them for family and friends and it brings up a whole lot of <b>nostalgia every single time</b>.</p><!– –><!– –><p>In Cyprus you can grab these treats frozen in supermarkets but Mary has been meaning to make them from scratch for a while, so in this recipe she experiments a little by adding sesame seeds and substituting honey for another Cypriot product, carob syrup.</p><!– –><!– –><p>The pasta is easy to make with just flour, eggs and salt. Mix and leave the dough in the fridge to firm up a little. Roll it out super thin and fill with <b>a mix of chopped halloumi, anari and spearmint</b>. Close them up and get ready to fry! Heat just enough vegetable oil to allow the ravioli to float and deep fry until they turn a deep golden brown. Wait for an agonising minute to let them cool a little, then drizzle with honey or carob syrup, scatter over toasted sesame seeds and take that first delicious bite with a sip of hot chocolate.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]