Saturday, 6 August 2011

Recipes - Ravjul

Ravjul is Malta's ravioli and one of its most popular pasta dishes.  While this recipe is not 100% traditional, it is a very close rendition.  I have substituted homemade pasta for won ton wrappers for two reasons, 1. It is a perfect imitation and 2. It's what my grandmother does.  I've also used a ricotta base, which is fine, but gbejniet is more traditional. 

300g ricotta
80g feta
1 egg
1 and 1/2 tbs flat leaf parsly, fine chopped
1 x 30 pack won ton wrappers
salt and pepper, to season

400g tin diced tomatoes
1 tbs tomato paste
1 clove garlic, finely chopped
2 tsp sugar
salt and pepper, to season
grated parmesan cheese, to serve

Step 1 - Mix ricotta, feta, egg and parsley in a bowl. Season well with salt and pepper.
Step 2 - Place a tea spoon of mixture in the centre of each won ton wrapper, brush a little water around the edge, fold in half (to make a semi circle) and firmly press edges together.
Step 3 - Place ravjul on lightly floured tea towel and cover with a slightly damp tea towel.  Ravjul can be left like this for up to 4 hours before cooking,
Step 4 - To make sauce, heat a good splash of oil in a frying pan. Add garlic and fry quickly but do not allow to colour.  Add tomato paste and sugar and cook off, stirring, for 2-3 minutes, until paste is darker in colour.  
Step 5 - Reduce heat, add tin tomatoes and 1/2 cup water.  Slowly simmer for 25-30 minutes.
Step 6 - To cook ravjul, bring a large pot of salted water to the boil.  Gently lower ravjul into the water, only cook 6-8 at a time, and stir gently with a plastic slotted spoon.  Cook for 2-3 minutes until ravjul are floating on the water.  
Step 7 - Remove with a slotted spoon and place in serving plate. Top with sauce, grated cheese and cracked pepper.  Serve immediately.

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