Pasta & rice / RICETTI
Gozitan cheeselet ravioli
Ravioli filled with fresh Maltese cheeselets and parsley.
◷ 100 min / 4 servings
Method
- Knead flour with 4 eggs for 8 minutes and rest covered for 30 minutes.
- Mash cheeselets with filling egg and parsley; add pepper and salt only if needed.
- Roll pasta thinly. Add teaspoons of filling and cover with another sheet. Press around filling and cut into squares.
- Simmer passata, oil and garlic for 20 minutes. Boil ravioli for 5–7 minutes until cooked; serve with sauce.
✳ From the kitchen
This version uses Maltese cheeselets rather than ricotta.
Tradition reference
Visit Gozo · Local delicacies ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.