Ravjul Malti (Maltese Homemade Ravioli)

A traditional maltese food. Serve with a plain tomato sauce poured on top, a drizzle of olive oil and parmesan cheese.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 750  g plain flour
• 250  g semolina
• 6 -8  eggs
• 2  tablespoons olive oil
• 1  pinch salt

• filling

• 600  g ricotta cheese
• 50  g parmesan cheese, grated
• 1  egg
• 2  tablespoons parsley, finely chopped
•  salt and pepper

Directions

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