Best 3 Ravjul Malti Maltese Homemade Ravioli Recipes
Ravjul Malti, also known as Maltese ravioli, is a traditional Maltese dish that is both delicious and versatile. These homemade ravioli are typically filled with a mixture of ricotta cheese, grated parmesan cheese, and chopped parsley, and served in a rich tomato sauce. Ravjul Malti is a popular dish in Malta and is often served as a main course or as part of a larger meal. It is a hearty and flavorful dish that is sure to please everyone at the table.
Let's cook with our recipes!
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.
Provided by Wild Thyme Flour
Categories European
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Filling:.
- Mix all the ingredients together.
- 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.
- 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.
- Do not leave lying around for a long time ofr they will stick to each other.
- To cook boil in salted water for 4 minutes ( but not a rolling boil).
- To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
- 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.
Nutrition Facts : Calories 789.2, Fat 20.5, SaturatedFat 9.4, Cholesterol 206.5, Sodium 243.3, Carbohydrate 115.1, Fiber 4.4, Sugar 0.8, Protein 32.4
EASY HOMEMADE RAVIOLI
This is short cut way of making delicious homemade ravioli. Serve with your favorite sauce and more grated cheese.
Provided by mandabears
Categories European
Time 10m
Yield 24 Ravioli
Number Of Ingredients 6
Steps:
- Filling:.
- In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
- Salt and pepper to taste.
- Ravioli:.
- Place 1/2 tablespoon of filling in the center of the wonton wrapper.
- Moisten edges of wonton wrapper with water.
- Fold into a triangle.
- Press edges to seal.
- Bring large pot of salted water to boil.
- Drop 12 Ravioli into boiling water at a time.
- Cook until ravioli floats.
- Drain well.
Nutrition Facts : Calories 54, Fat 2.2, SaturatedFat 1.3, Cholesterol 14.7, Sodium 91.3, Carbohydrate 5.3, Fiber 0.3, Sugar 0.1, Protein 3.1
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
Tips:
- For the perfect ravioli dough, use a combination of all-purpose flour and semolina flour. The semolina flour will give the dough a slightly grainy texture and a bit more bite.
- When rolling out the dough, make sure it is thin enough to be translucent, but not so thin that it tears. A good rule of thumb is to roll it out to about 1/16-inch thick.
- When filling the ravioli, be careful not to overfill them. Too much filling will make them difficult to seal and they may burst during cooking.
- To seal the ravioli, brush the edges of the dough with water and then press them together firmly. Make sure there are no gaps, otherwise the filling will leak out during cooking.
- When cooking the ravioli, bring a large pot of salted water to a boil and then reduce the heat to a simmer. Add the ravioli and cook them for 3-4 minutes, or until they float to the top.
- Serve the ravioli with your favorite sauce. A simple tomato sauce or a creamy pesto sauce are both delicious options.
Conclusion:
Ravjul Malti is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ricotta cheese and spinach, and it can be served with a variety of sauces. With a little practice, you can easily make this dish at home. So next time you are looking for a new and exciting pasta dish to try, give Ravjul Malti a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love