Ravjul Malti Maltese Homemade Ravioli Recipes

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RAVJUL MALTI (MALTESE HOMEMADE RAVIOLI)



Ravjul Malti (Maltese Homemade Ravioli) image

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

750 g plain flour
250 g semolina
6 -8 eggs
2 tablespoons olive oil
1 pinch salt
600 g ricotta cheese
50 g parmesan cheese, grated
1 egg
2 tablespoons parsley, finely chopped
salt and pepper

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



Easy Homemade Ravioli image

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

24 wonton wrappers
1 cup ricotta cheese, drained well
1 cup frozen chopped spinach, drained well
1 egg yolk
1/2 cup parmesan cheese, grated
salt and pepper

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



Homemade Ravioli image

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

5 to 5-1/2 cups all-purpose flour
6 large eggs
1/2 cup water
1 tablespoon olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

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.

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