GRECO Loumini ravioli

Ingredients for 2 persons:

Ingredients for the dough:
500 g flour
½ tsp salt
2 lightly beaten eggs
150-200 ml cold water

Ingredients for the filling:
250 g GRECO Loumini, grated
2 eggs
1-2 tsp fresh mint

Additional ingredients:
Chicken broth
75 g melted butter


Put the ingredients for the dough into a bowl and knead the dough 10 minutes until smooth. Then lit it sit for one hour. Mix the Greco Loumini and eggs for the filling and season to taste with the mint. Now divide the dough into 4 parts and roll these parts out in long strips approximately 8 cm in width. Then place one teaspoon of the filling every 4 cm on the strips so that an edge remains. Brush a little water on the edges of the dough, fold the dough strips together over the filling, and cut the strips into individual raviolis. To conclude, seals the edges with the tines of a fork. Only boil about 15 raviolis at a time, for 15 to 20 minutes in a large pot of seething broth or water, until they are soft. When all raviolis are cooked, pour the melted butter over them. Sprinkle with grated loumini, and serve.