Mix the flour and 1/2 tsp salt in a large bowl and make a well in the middle. Add 1 egg, the olive oil and 90 ml water, and stir with a fork until shaggy. Knead on a clean counter for 8 minutes, until smooth and slightly springy. If it's crumbly, add water 1 tsp at a time. If it sticks, dust with a little flour. Wrap in plastic and rest for 30 minutes.

While the dough rests, mix 250 g finely grated halloumi with the second egg, 2 tsp dried mint and the pepper. Squeeze a small handful. It should hold together. If it's crumbly, stir in 1 tsp water. Skip extra salt, since the halloumi is already salty.

Cut the rested dough into 4 pieces and keep 3 wrapped. Roll one piece on a lightly floured counter to about 1.5 mm, thin enough to see your hand shadow through it. Cut rounds with the 8 cm / 3-inch cutter.

Put 1 heaping tsp of filling (about 8 g) in the center of each round. Brush the edge with water, fold in half, and press out the air as you seal. Crimp with a fork. If the edge isn't sealed, or you add more filling than this, the ravioli burst in the water. Set them on the floured towel on the 33 x 46 cm sheet pan, not touching. Repeat with the other pieces and reroll the scraps once. You should end up with about 35.

Bring 3.5 L water and 2 tsp salt to a gentle boil in the 5-quart / 4.7 L pot. Add half the ravioli, about 18, and cook for 4 to 5 minutes, until they float and the edges feel tender. Lift them out with a slotted spoon onto a warm plate and cook the second batch the same way.

While the second batch boils, melt the butter in the 26 cm / 10-inch skillet over medium heat. Cook for 3 to 4 minutes, swirling, until it turns light golden and smells nutty. Take the pan off the heat and stir in 1 tsp dried mint.

Add all the ravioli to the butter and toss gently for 30 seconds to coat. Divide among 4 plates, top with 50 g grated halloumi and a pinch of dried mint, and serve right away.