1/2 Photos of Ravjul Malti (Maltese Homemade Ravioli)
Wild Thyme Flour's Note:
A traditional maltese food. Serve with a plain tomato sauce poured on top, a drizzle of olive oil and parmesan cheese.
My Private Note
Units: US | Metric
- 1Mix 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.
- 3Mix all the ingredients together.
- 4Cut 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.
- 5Put 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.
- 6Do not leave lying around for a long time ofr they will stick to each other.
- 7To cook boil in salted water for 4 minutes ( but not a rolling boil).
- 8To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
- 9Serve 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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Nutritional Facts for Ravjul Malti (Maltese Homemade Ravioli)
Serving Size: 1 (277 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 789.2
- Calories from Fat 184
- Total Fat 20.5 g
- Saturated Fat 9.3 g
- Cholesterol 206.5 mg
- Sodium 243.3 mg
- Total Carbohydrate 115.0 g
- Dietary Fiber 4.4 g
- Sugars 0.7 g
- Protein 32.4 g