Ravioles

How to prepare ravioles

1. Put the flour in a bowl and make a well in the center. Add the salt, half of a beaten egg and water there. Gradually pull the flour over the water, mixing with your fingers until the dough comes together.
2. Knead the dough by hand until smooth. I kneaded it for about 5 minutes by hand and then in the bread machine on the kneading program for 13 minutes. If kneading exclusively by hand, knead for at least 10 minutes until it becomes elastic. The dough should be slightly soft, easy to knead, but not sticky.
3. Divide the dough into 2-3 pieces, place on a floured work surface and cover with a bowl. Let rest for 30 minutes.
4. The sauce: gently heat the oil and add the crushed garlic. When it smells pleasant, add the canned tomatoes (with all the juice) blended in a food processor. Season with sugar, salt and pepper and bring to a boil. Simmer covered for 15 minutes, until the sauce reduces a bit. Pass the sauce through a strainer to remove the tomato seeds. If the sauce is too thin, you can let it simmer uncovered for another 2-3 minutes. When ready, add the olive paste and mix well. Bring to one more boil and remove from heat.
5. The filling: grate the cheese on a fine grater. Mix with mint, chili flakes if desired, and the beaten egg (add also the half egg remaining from the dough). The egg should be just enough to bind the cheese, don't make the filling too soft.
6. On a floured surface, roll the dough into a thin sheet.
   * Tip: if you have a pasta machine you can roll the dough with it; first pass it through level 2 and then level 4
8. With a 6 cm diameter glass (I used my ravioli mold), cut circles from the dough.
   * the dough scraps are kneaded and rolled again, until you finish the dough
9. Place 1 teaspoon of filling on each disk. Seal the filling inside, pressing well around the cheese. You will get a crescent shape.
10. Place the formed ravioles on baking paper or a floured surface.
11. Bring a large pot with plenty of salted water to a boil. When boiling, reduce the heat so that the water only simmers gently.
12. Put the ravioles in the water (don't crowd them so they don't stick together; cook in batches) and boil for 3 minutes after they rise to the surface (about 5-6 minutes total).
14. Remove the ravioles into a bowl and drizzle with a little oil so they don't stick together.
15. When you've finished cooking all the ravioles, add the tomato sauce over them and mix gently. Serve the ravioles sprinkled with grated halloumi cheese and a little dried mint.

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