Ravjul — Print Recipe — The Culinary Codex

Handmade Maltese ravioli filled with creamy ricotta and fresh herbs, served in a light tomato sauce with grated Parmesan.

Ingredients

400g type-00 flour
4 eggs
300g fresh ricotta
100g grated Parmesan
1 egg yolk for filling
Fresh parsley, chopped
Pinch of nutmeg
400g tomato passata
2 cloves garlic
2 tbsp olive oil
Salt, pepper

Instructions

1 Make pasta dough: mound flour, make a well, add eggs. Knead 10 min until smooth. Rest 30 min.
2 Mix ricotta, Parmesan, egg yolk, parsley, nutmeg, salt, and pepper for filling.
3 Roll dough very thin. Place small spoonfuls of filling at intervals. Cover with a second sheet.
4 Press around each mound to seal, cut into individual ravioli.
5 Cook ravioli in boiling salted water for 3-4 min until they float.
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.