I am a big believer that there are so many ways to enjoy traditional Cypriot food. Don’t get me wrong – I love the traditional ways. But I also think that if there are new ways to combine flavours and ingredients that taste delicious, then I definitely want to experience it. This is a classic example. I used to think that the only way to enjoy traditional Cypriot ravioli made with halloumi was with grated “anari” cheese on top. I love it. I make it every time I am craving something comforting and warm. And I really didn’t see any reason to change things up for no reason. But the other day, I experimented. I made a lovely, rich and creamy tomato sauce and added traditional Cypriot ravioli filled with halloumi cheese to the sauce. And it was so good. Comforting, delicious, creamy, sweet and salty at the same time. The creamy tomato sauce perfectly complimented the savoury and salty halloumi ravioli. It was delicious. I am definitely making it again and if anyone ever tells me that the only way to enjoy Cypriot ravioli is with “anari”, I will be making this for them! Enjoy!
Time: about 20 – 30 minutes
Makes: 2 servings
375g (1 pack) Mitsides Cyprus Ravioli (with halloumi)
83g roasted red pepper (from a jar) blended in a food processor
140g Mitsides Tomato Paste (2 packs)
1 diced small onion
3 diced garlic cloves
1 & 1/2 tbs olive oil
1 tbs butter
1/2 cup whipping cream
pinch red chili flakes
salt & pepper to taste
chopped fresh basil as garnish
1. In a large pot on the stove, cook the Mitsides Ravioli.
2. While the ravioli are cooking, melt olive oil and butter over medium-high heat in a frying pan on the stove. Add onion, garlic and stir fry for 3 minutes.
3. Add vodka to the frying pan. Stir fry until the alcohol evaporates. Add tomato paste and red pepper paste to the frying pan. Turn down temperature to low and stir for about 5 minutes. Add cream and stir.
4. Drain the ravioli (keep aside some of the ravioli broth). Add ravioli to the sauce. Taste the sauce and ravioli, add salt, pepper, chili pepper flakes to the frying pan to taste. If the sauce is too thick, add a little of the ravioli broth.
5. Serve with chopped basil on top as garnish.