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Ravioll

10 ounces hallourni cheese or packaged mozzarella, grated (21/2 cups)
2 large eggs
1 teaspoon dry mint
Freshly ground black pepper to taste
1 1/2 pounds fresh sheets of pasta dough, cut into 3-inch rounds
4 quarts homemade chicken stock or canned chicken broth
1 medium bunch mint, coarsely chopped (about 1 cup).

Combine 2 cups of the grated cheese, eggs, dry mint and pepper in
a large bowl.

Working with a few pieces at a time, place 1 heaping teaspoon of
the filling in the center of each round of dough. Fold the dough
over the filling to form half circles. Press the edges of the
dough together firmly with the tines of a fork. There may be some
filling left over.

Bring the chicken stock or broth to a boll in a large saucepot.
Add the ravioli. Lower the heat and simmer for 20 to 25 minutes
or until the ravioli are very tender.

Before serving, moisten with a little stock and sprinkle generously
with grated cheese, fresh mint and pepper. Serve in large flat
bowls.

Yield: Eight Servings (4 pieces each).

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