Cypriot Halloumi-Stuffed Ravioli with Minted Brown Butter Sauce

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hour
Serves: 4

Why You’ll Love This Recipe

This isn’t just pasta—it’s a story of two cultures coming together in one delicious bite. We’re stuffing classic Italian ravioli with salty, squeaky Cypriot halloumi and finishing it with a nutty brown butter sauce infused with fresh mint. It’s indulgent, refreshing, and oh-so-satisfying.

Whether you’re a pasta nerd or a proud Cypriot foodie, this one’s got your name all over it.

Ingredients

For the Pasta Dough:

300g 00 flour (or all-purpose)
3 large eggs
A pinch of salt
1 tbsp olive oil (optional)

For the Halloumi Filling:

200g grated halloumi
100g ricotta
1 egg yolk
1 tbsp finely chopped mint
Zest of 1 lemon
Freshly ground black pepper

For the Minted Brown Butter Sauce:

100g unsalted butter
1 tbsp finely chopped fresh mint
Juice of half a lemon
Salt to taste

Step-by-Step Instructions

1. Make the Pasta Dough

On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add a pinch of salt, and mix gently with a fork, gradually incorporating the flour. Knead for 8–10 minutes until smooth. Wrap in cling film and let it rest for 30 minutes.

2. Prepare the Halloumi Filling

Mix the grated halloumi, ricotta, egg yolk, chopped mint, lemon zest, and pepper in a bowl. Chill while the dough rests.

3. Roll and Fill the Ravioli

Cut the dough in half. Roll out each half into thin sheets (setting 6 on a pasta machine or about 1–2 mm if rolling by hand). Place small spoonfuls of filling onto one sheet, cover with the second sheet, press around the mounds to seal, and cut into ravioli squares.

4. Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3–4 minutes or until they float and are tender. Drain and set aside.

5. Make the Minted Brown Butter Sauce

Melt the butter in a pan over medium heat. Let it foam and turn golden brown. Stir in the chopped mint and lemon juice. Season with salt.

6. Plate It Up

Toss the ravioli gently in the brown butter sauce. Plate with a sprinkle of lemon zest, extra mint, and maybe a few toasted pine nuts if you’re feeling fancy.

Chef’s Notes

Make ahead: You can prepare the ravioli and freeze them raw. Just boil straight from frozen for an extra minute or two.
Add crunch: Top with crispy fried sage leaves or roasted almonds for texture.
Go local: Use fresh sheep-and-goat halloumi for max authenticity.