Ravioli Stuffed with Haloumi and Mint

THIS festive pasta from Cyprus was originally shaped into half-moons, but now most cooks prefer to make square ravioli. There are as many versions of ravioles as there are Cypriot cooks. This one is based on a recipe given to me by the Cyprus Dairy Producers Association.

Most commercial vacuum-packed haloumi cheese is too salty for this dish, so you will need to soak it in water for 2 to 3 hours before grating it. You’ll also need dried mint for the filling (the flavor of fre