Ravjul Malti Maltese Homemade Ravioli
Step into the heart of Maltese cuisine with Ravjul Malti, a delightful recipe for homemade Maltese ravioli. Crafted from a silky combination of all-purpose and semolina flour, these tender pasta pockets are filled with a luscious blend of creamy ricotta, finely chopped parsley, and a hint of Parmesan. The ravioli are paired with a robust tomato sauce infused with aromatic garlic, fresh basil, and olive oil, perfectly complementing the rich, cheesy filling. Whether shaped with precision or rustic charm, these ravioli are a labor of love that's well worth the effort. Serve them fresh and piping hot, garnished with a sprinkle of Parmesan and basil, for a taste of the Mediterranean right in your own kitchen. Perfect for pasta enthusiasts seeking a hands-on culinary adventure, this traditional recipe celebrates the simple yet bold flavors of Malta.
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 100 g Semolina flour
- 4 Eggs
- 2 tbsp Water
- 400 g Ricotta cheese
- 2 tbsp Parsley, finely chopped
- 50 g Grated Parmesan cheese
- 1 Egg yolk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 500 ml Tomato passata
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 5 Basil leaves
- 0.5 tsp Salt (for the sauce)
- 1 tsp Sugar (optional)
- 3 L Water (to cook ravioli)
- 1 tbsp Salt (for boiling water)
Instructions
In a large bowl, combine the all-purpose flour and semolina flour. Create a well in the center and crack in the eggs. Add the water and mix gradually to form a dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and allow it to rest for 30 minutes.
In a medium bowl, combine the ricotta cheese, chopped parsley, grated Parmesan, egg yolk, salt, and black pepper. Mix well until smooth. Set aside.
Roll out the rested dough using a pasta machine or rolling pin until it is about 1-2 mm thick. Cut the pasta sheets into large rectangles for assembling the ravioli.
Place small dollops (around 1 tsp each) of ricotta filling along one sheet of pasta, leaving about 3 cm between each filling.
Brush a small amount of water along the edges of the pasta and around the filling dollops. Place another sheet of pasta over the first and press gently around the filling to seal.
Cut out individual ravioli using a ravioli cutter, knife, or pastry wheel. Ensure the edges are sealed properly by pressing them down with a fork. Set aside the finished ravioli on a floured tray.
In a large saucepan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the tomato passata, basil leaves, salt, and sugar, if using. Reduce the heat to low and simmer for 15-20 minutes.
Bring a large pot of salted water to boil. Add the prepared ravioli and cook for 3-5 minutes or until they float to the surface, indicating they are done.
Using a slotted spoon, remove the cooked ravioli and add them directly to the warm tomato sauce. Gently toss to coat.
Serve the Ravjul Malti immediately, garnished with additional grated Parmesan and fresh basil leaves, if desired.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 10149 mg | 441% | |
| Total Carbohydrate | 413.0 g | 150% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 24.9 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 864 mg | 66% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
