Erinia's Ravioli

• 10 ounces halloumi cheese or packaged mozzarella, grated (2 1/2 cups)
• 2 large eggs
• 1 teaspoon dry mint
• Freshly ground black pepper to taste
• 1 18 pounds fresh sheets of pasta dough, available in most supermarkets, cut into 3-inch rounds
• 4 quarts lightly salted homemade chicken stock or canned chicken broth
• 1 medium bunch mint, coarsely chopped (about 1 cup)

1. Combine the grated cheese, eggs, dry mint and pepper in a large bowl.
2. Working with a few pieces at a time, place 1 plus teaspoons of the filling in the center of each round of dough.
3. Fold the dough over the filling to form half circles.
4. Press the edges of the dough together firmly with the tines of a fork.
5. There may be some filling left over.
6. Bring the chicken stock or broth to a boil in a large saucepot.
7. Add the ravioli.
8. Lower the heat and simmer for 20 to 25 minutes or until the ravioli are very tender.
9. Before serving, moisten with a little stock and sprinkle generously with grated cheese, fresh mint and fresh black pepper.
10. Serve in large flat bowls.

halloumi cheese, eggs, mint, freshly ground black pepper, fresh sheets of pasta, chicken, mint

Taken from cooking.nytimes.com/recipes/6443 (may not work)