Ravjul Malti (Maltese Homemade Ravioli)

"A traditional maltese food. Serve with a plain tomato sauce poured on top, a drizzle of olive oil and parmesan cheese."
 
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photo by Satyne photo by Satyne
photo by Satyne
photo by Wild Thyme Flour photo by Wild Thyme Flour
Ready In:
35mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Mix flour and semolina, make a well in the centre, add beaten eggs, olive oil and salt and using your fingers, start incorporating the flour into the flour. Knead until you have a soft pliable dough, cover in plastic wrap and refrigerate.
  • Filling:

  • Mix all the ingredients together.
  • Cut the dough in 4 pieces and roll out each piece into a wide ribbon shape. do not roll out the dough too thin because this isn't a very strong dough. You can use a pasta machine or a rolling pin.
  • Put 1 tbsp of filling on 2 of the dough leaving them a bit spaced out. lay another sheet of pasta on top and using your thumbs press aroung the filling to make sure that the ravioli are sealed shut. Cut using a biscuit cutter cut out the ravioli and lay on more semolina. The remaining cut out pasta can be re kneaded and filled too.
  • Do not leave lying around for a long time ofr they will stick to each other.
  • To cook boil in salted water for 4 minutes ( but not a rolling boil).
  • To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
  • Serve topped with a plain tomato sauce and 1 tbsp of parmesan cheese sprinkled on top. Drizzle a bit of olive oil, season with salt and pepper.

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Reviews

  1. I'm really happy with this recipe. It was my first time making pasta from scratch. May I please ask if possible, can you put an approximate thickness in the directions? I rolled it out to what I thought was 'not too thick' and the result was very thick pasta. I cooked for longer than 4 minutes and they were still a little bit undercooked. It would be great if you could offer a little extra guidance on the subject. Flavour wise, beautiful. I used Greek basil in place of parsley as a personal preference. I am looking forward to trying these again. I still have some dough and filling in the fridge to roll out the rest.
     
  2. Excellent detailed instructions
     
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RECIPE SUBMITTED BY

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>
 
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