Anna Sultana's Ravjul / Ravioli with Ricotta Filling, Maltese Style

Maybe I should have printed Ma's recipe first.

I know some folks don't eat meat.

Such guests are wonderful for the budget.

But they can be a nightmare for a hostess.

Okay... if you have vegetarians coming, here's a safe first course.

All cheese, no meat.

Maybe they'll just fill up on the ravjul.

More turkey for everyone else.

When Ma made ravjul, it wasn't because we were vegetarians.

It was her way to cut the cost of a big family dinner.

We filled up on the cheese ravjul first.

After that our stomachs had less room for the turkey.

More turkey leftovers for other meals.

Clever, eh?

           

                        Ravjul

Sift together

200 g semolina

200 g flour

1/2 teaspoon salt

Add

1 egg

enough water to make a dough

Roll dough out very thinly, form into long strips about 10 cm wide.

FILLING

Mix

400 g ricotta

2 eggs 

1 Tablespoon chopped parsley

1/4 teaspoon pepper

1/2 teaspoon salt

The filling should be placed on the lower half of the pastry strip, 

a teaspoonful at a time, about 4 cm apart.

Turn the upper half of the pastry over the lower part, covering the filling.

After moistening your fingers, press down the sides of each ravjola.  

Cut each ravjola with a pastry cutter.

Cook ravjul in boiling salted water for 8 to 10 minutes.

Strain well and serve with tomato sauce, topped with parmesan cheese.

The Bechamel Sauce would be nice, too.

Yes, this is a ravioli recipe.


Looking for my Ma's Maltese Tomato Sauce recipes?

This recipe also includes a recipe for meatballs.

This recipe uses fresh tomatoes.  Great in late summer!