Pirohu - Cypriot Ravioli

Serves 10 Preparation time 1 hr. 30 minutes Difficulty Hard

Pirohu is made by the Cypriot women mainly in the winter season. It can be cooked fresh at the time or you can freeze it and it can be cooked quickly at busy times. It is a traditional dish that mostly the older generation cooks. If you love pasta then the fresh pirohu will be your regular pasta dish at home.

Ingredients

For the pastry:
½ kilo plain flour
1tsp salt
¼ cup olive oil
Warm water
Helium
Dried mint

For the filling:
1 kilo fresh ricotta cheese mashed with a fork
2 eggs whisked
Seasoning (salt and mint)

Cook in Water

Preparation:
Step 1: You prepare the pastry by mixing flour, salt and oil. You add water gradually until the dough forms a soft texture

Step 2: Once the dough is formed you rest it for 30 minute to an hour

Step 3: Prepare the filling by adding the ricotta cheese, 2 eggs, seasoning and then mix

Step 4: You cut the dough in to small oranges, then using a pin you open the pastry like a pizza

Step 5: You put the filling on half of the pastry in rows leaving a two finger space between

Step 6: You fold the empty part of the pastry onto the side with the mixture

Step 7:  Using a glass you cut around the filling in pastry and make small ravioli

Step 8: Once all complete you boil the water and add the pirohu and cook till soften

Step 9: You serve on separate plates and grate helium and mint on top of the Pirohu

You can enjoy this meal with yogurt.