Wednesday, March 13, 2013

Fresh Ravioli - traditional Maltese

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One of my favourite dishes is ravioli with a garlicky tomato sauce. At Christmas I got a pasta maker so I took the opportunity to prepare fresh ravioli.

Makes 2-3 dinner portions


For the pastry

  • 300g flour
  • 3 eggs
  • Pinch of salt
For the filling:
  • 300g ricotta (cottage cheese)
  • Bunch of chopped parsley
  • Pepper
  • 1 egg


  1. Mix all the pastry ingredients and start making the dough.
  2. Work the pastry until is not sticky. Add a little bit more flour if the pastry remains sticky.
  3. Shape the pastry in a ball shape and wrap it in cling film.
  4. Leave the pastry to rest for an hour.
  5. Beat the egg for the filling and mix with the ricotta and parsley.
  6. Add pepper to taste.
  7. Use a pasta machine to thin out the pastry. If you don't have a pasta machine you can use a ruling pin but make sure the pastry is quite thin.
  8. Divide the pastry sheets into 2 equal sheets.
  9. Place one sheet on you working area which was covered with a bit of floor.
  10. Start adding a spoonful of mixture  at around 4cm apart.
  11. Once the pastry sheet is covered with the ricotta mixture pace the remaining pasta sheet on top.

  12. Gently press with your finger in between the mixture.
  13. Use a pastry cutting tool to cut the ravioli into squares of around 4cm each.

  14. Use your fingers to press any ravioli sides which are not completely closed.
  15. Let the ravioli rest for a few minutes before cooking.
  16. To cook boil 2 litres of water and place the ravioli in the boiling weather.
  17. Boil for around 5-7 minutes or until the ravioli start floating.
The tomato sauce that this perfectly for this recipe will follow tomorrow.

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