Pasta & rice / RICETTI
Maltese ricotta ravioli
Homemade pasta filled with ricotta and parsley.
◷ 100 min / 4 servings
Method
- Knead flour with 4 eggs for 8 minutes; add a little water only if dry. Cover and rest 30 minutes.
- Mix ricotta with filling egg, cheese and parsley. Season. Roll pasta very thinly.
- Space teaspoons of filling over a pasta strip. Moisten edges, cover with another strip and press out air. Cut ravioli.
- Simmer passata with garlic and oil for 20 minutes. Boil ravioli in salted water for 5–7 minutes until pasta and filling are cooked; serve with sauce.
✳ From the kitchen
Seal each raviolo firmly to keep filling inside.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.