These white glistening ravioli were one of the many traditions in my family that seemed to have slowly disappeared to make way for the ready made frozen version. Not anymore…
I still remember these being made at home in Agnes Banks (Australia) by my mother and then watching them cooking in the pot. The one thing my mother did which I forgot to do was make little markings on the edges of the ravioli with a fork. Not necessary but personally I think these ravioli would have been that little bit more special if I had.
I made ravioli last week when my cousin was over. It was our mini Maltese Christmas. Ravioli for starters, Pigeon for main and chestnut tarts for dessert. We paced our selves..
I see Maltese ravioli mainly bought nowadays but they really are not that difficult to make if you have a bit of spare time. Nothing really does compare to home made.
I made my ravioli using one piece of pastry cut out with a medium size round biscuit cutter and then folded over once the mixture was put in the centre. You can do these however you want to do them but this is my preferred way.
I also used Maltese cheese to make my ravioli but you can use ricotta if you don’t have the cheeselets. When the dough is initially made it is kept in the fridge for a least two hours before rolling out. This just helps the elasticity of the dough and makes it easier to roll out.
The other important thing about these ravioli is that the tomato sauce is simple. All that is needed is some olive oil, a few cloves of garlic, passata, and salt and pepper.
My recipe makes about 4 trays of ravioli. The ravioli can either be boiled immediately or frozen and then used another time. If freezing make sure to freeze the ravioli on trays first and then place in containers and put back in the freezer. If you put the ravioli straight into containers they will stick together!
Happy ravioli making.
- 500 grams plain flour
- 1 egg lightly beaten
- 200 ml water plus 50 ml extra
- For the filling:
- 5 Maltese cheeselets or 500 grams ricotta
- 2 handfuls parmesan cheese
- 2 lightly beaten eggs
- Small bunch of parsley finely chopped
- Salt and pepper
- For the tomato sauce:
- Olive oil
- 3 cloves garlic finely sliced
- 1 medium jar tomato passata
- Salt and pepper
- For serving:
- Extra chopped parsley
- Parmesan cheese
- Prepare the dough by placing the flour into a large bowl.
- Add into the centre of the flour the egg and water.
- Mix with a knife and once the dough starts to form add more water if the dough feels a bit too dry.
- Now knead the dough with your hands until the ball feels firm but springy to touch.
- Place in the fridge wrapped in cling wrap for two hours.
- While the dough is in the fridge prepare the mixture. Mix all the ingredients together and set aside.
- Prepare the trays by lining with baking paper.
- Once the dough is ready. Roll out some of the dough thinly onto a floured surface.
- Using a medium sized biscuit cutter, cut out circles to form round pastry shapes.
- Place 1 large teaspoon of the mixture inside the centre of each of the pastry shapes.
- Fold over the pastry to form semi circles. Firmly press the edges and if you with mark the edges with a fork.
- Add the ravioli into boiling water and boil uncovered for about 20 minutes. If the ravioli come to the top of the pot then gently press them down. Do not stir the ravioli at any point.
- Make the tomato sauce by frying the garlic in oil for 2 minutes. Add the passata and seasoning and simmer for about 15 minutes.
- Once the 20 minutes has passed gently remove the ravioli and place into plates.
- Serve with the tomato sauce, some grated cheese, parsley and seasoning.