Best Ravjul Malti Maltese Homemade Ravioli Recipes

RAVJUL MALTI (MALTESE HOMEMADE RAVIOLI)

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.

EASY HOMEMADE RAVIOLI

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.

HOMEMADE RAVIOLI

Steps:

• Using a thermometer, heat the milk until it reaches a temperature of 190°F If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
• Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
• The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
• Filling:.
• Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
• A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
• Mix well to distribute seasonings. PASTA DOUGH Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don't have this on hand, use all purpose flour instead.
• To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.
• Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.
• Begin kneading the pasta, first sprinkling the surface with flour.
• IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.
• Roll dough to 1/8" thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
• Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling "pillows" to yield individual pockets.
• If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
• Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
• Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.