Handmade Maltese ravioli filled with creamy ricotta and fresh herbs, served in a light tomato sauce with grated Parmesan.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: pasta bowl
Garnishes: Parmesan, parsley, basil
Accompaniments: garlic bread
Instructions
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1
Make pasta dough: mound flour, make a well, add eggs. Knead 10 min until smooth. Rest 30 min.
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2
Mix ricotta, Parmesan, egg yolk, parsley, nutmeg, salt, and pepper for filling.
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3
Roll dough very thin. Place small spoonfuls of filling at intervals. Cover with a second sheet.
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4
Press around each mound to seal, cut into individual ravioli.
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5
Cook ravioli in boiling salted water for 3-4 min until they float.
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6
Serve with warm tomato sauce made by simmering passata with garlic and olive oil. Top with Parmesan.
Did You Know?
In Malta, making ravjul is a communal family activity — grandmothers, mothers, and children gather around the kitchen table to roll and fill hundreds of ravioli together.
Chef's Notes
Equipment Tips
- pasta machine or rolling pin
- large pot
- ravioli cutter
Garnishing
Parmesan, parsley, basil
Accompaniments
garlic bread
The Story Behind Ravjul
Ravjul came to Malta through centuries of Italian and Sicilian influence. The Maltese version distinguishes itself with a generous ricotta filling seasoned with local herbs. Village feasts and family celebrations always feature trays of handmade ravjul.
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