I cannot tell you how good this tastes. I know, it looks green and Cyprus ravioli isn’t supposed to look green. Traditionally, this halloumi filled, delicious pasta, is first cooked in chicken broth and then served with a generous sprinkling of grated halloumi and maybe some crushed dried mint. But Cyprus ravioli can be served in more original ways. Like this creamy pea and mint pesto. You can prepare it in a flash. All you need is one pack of “Mitsides” frozen ravioli and a good blender (I used my Thermomix). The creaminess of the peas and the flavor of mint work so well with the tasty and generous filling of this ravioli. I added halloumi and some parmesan cheese in the pesto for added flavor. I scattered some extra pine nuts and sprinkled some grated halloumi before serving. This is really a fantastic dish, and would pleasantly surprise any Cypriot who comes over for lunch or dinner.
- 1 x 375 grams pack “Mitsides” frozen ravioli (blue label)
- 2 cups frozen peas (250 grams)
- 1 garlic clove
- 1/3 cup pine nuts (45 grams)
- 2 Tbs grated halloumi cheese
- 4 Tbs grated parmesan cheese
- 3 Tbs fresh mint leaves
- ¼ tsp black pepper
- 1/3 cup olive oil
Bring a medium pot of water to boil. Add the frozen peas and cook for 5-6 minutes until tender but not mushy. Drain well. Put in a blender the peas, garlic, pine nuts, halloumi, parmesan, mint , black pepper and olive oil. Blend until fairly smooth.
Bring a large pot of salted water to a boil. Add the “Mitsides” ravioli, straight from frozen and cook for 12 minutes. Drain (keep about ½ cup pasta cooking water) and mix with some of the pesto. Add water by the tablespoon if pasta seems too dry. Serve at once with a light sprinkling of grated halloumi and pine nuts.