If you ever visit Malta, or live in Malta, you know one can't live without simply tasting our Ravjul. Maltese and Gozitan ravioli are big, filling, and the simple, rustic tasty sauce lets the ravjul shine!
Traditionally made with cheeselets from Gozo, is what I present to you today. However, other versions may include sea urchin, rabbit, mushroom, chicken, seafood, or even strawberries!
This is well worth the effort - trust me!
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YOU NEED:
500 grams plain flour (or 00 flour)
1 egg
200 ml water plus 50 ml extra if needed
For the filling:
5 - 6 fresh Maltese or Gozitan cheeselets (Gbejniet) or 500 grams ricotta
2 handfuls parmesan cheese
2 eggs
Small bunch of parsley finely chopped
Pepper (more heavy) and Salt to taste
For the tomato sauce:
Olive oil
4 - 6 cloves garlic finely minced
1 jar tomato passata
Salt and pepper to taste
onion powder to taste (optional)
26 май 2018
