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    You are in: Home / Recipes / Ravjul Malti (Maltese Homemade Ravioli) Recipe
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    Ravjul Malti (Maltese Homemade Ravioli)

    Ravjul Malti (Maltese Homemade Ravioli). Photo by Satyne

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    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.

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    Units: US | Metric



    1. 1
      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.
    2. 2
    3. 3
      Mix all the ingredients together.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Do not leave lying around for a long time ofr they will stick to each other.
    7. 7
      To cook boil in salted water for 4 minutes ( but not a rolling boil).
    8. 8
      To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
    9. 9
      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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    Ratings & Reviews:

    • on May 14, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009


      Excellent detailed instructions

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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