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Ravioli with Anari and Halloumi Charalambides Christis

Frixos Demetriades
Suitable for vegetarians
June 7, 2021

Ravioli with Anari and Halloumi 

Prep Time
Cook Time


  • Charalambides Christis Anari Salted 300 gr
  • Pissourkotiko traditional goat halloumi Charalambides Christis 2x225 gr, grated
  • 2 tablespoons Fresh Mint, finely chopped
  • 3 tablespoons Pine nuts, toasted and coarsely chopped
  • 200ml Tomato Sauce, see recipe in the 'Sauces' section
  • 3 eggs, yolks only
  • ½ cup of water, at room temperature
  • 50ml Extra Virgin Olive Oil
  • 300gr. Fresh Pasta Dough
  • ½ teaspoon Freshly ground Black Pepper
  • For the Sauce
  • 200gr. Unsalted butter
  • 4 tablespoons Lemon juice
  • ½ teaspoon Nutmeg, freshly ground
  • 3 tablespoons of Chives, finely chopped
  • ½ teaspoon Sea salt
  • ¼ teaspoon Freshly ground Black Pepper


  1. For the filling, place the anari on a cutting board and cut it into small pieces. Continue grating the halloumi, keeping some of the crumbs on the side for serving. Then put the chopped anari and the grated halloumi in a bowl and combine them with the fresh mint, pine nuts, tomato sauce, egg yolks and pepper. Set it aside for now.
  2. On a lightly floured surface, roll out the pasta dough into thin sheets using a pasta machine (thickness 7 or 8 of the machine) and cut the dough into 4 large rectangular sheets, about 50x15cm.
  3. Place the first sheet of the dough on our lightly floured surface and always remember to cover the remaining sheets so that they do not dry out. Drop a spoonful of the filling mixture on the dough about 2 cm apart, brush with a little bit of water around the filling to help the pasta sheets stick together. Place the second sheet of pasta on top of the filling and press gently with your fingers, pressing out the air from around each portion of the filling. Press firmly around the filling to seal.
  4. Cut into individual ravioli creating a square shape using a large square cutter, a knife or a pizza cutter and make sure there is some flour under the pasta sheet so that they do not stick to the surface, to be able to remove the ravioli easily. Repeat for the other 2 sheets of dough.
  5. To cook the ravioli, fill a large pot with boiling water and add plenty of salt. Pour in the ravioli, about 7-8 of them, and cook for about 4 ' without stirring. The ravioli is ready when it floats to the top and the filling is hot. Drain them well and keep them aside when they are ready.
  6. Meanwhile, make the beurre noisette (brown butter sauce) by melting the butter in a medium-sized pan over medium heat. Watch it carefully and let it cook until it starts to turn golden brown without burning the butter.
  7. Add salt and pepper as well as the nutmeg together with the lemon juice, mix it and add a little of the chopped chives. Finally, carefully place 7-8 of the cooked ravioli in the pan and stir them gently in the sauce. Serve by adding a little more halloumi on top. Repeat the process for the remaining ravioli.
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