To make Maltese Ravioli, you have to make the dough kneading plain flour[200 gm], semolina[150 gm], beaten eggs[2no.s] and a pinch of salt. Knead until dough is elastic. You can add cold water if needed. Rest the dough for one hour and prepare the filling. For the filling mix well in a mixing bowl, ricotta[400 gm], beaten eggs[2no.s], grated Parmesan cheese[4tbsp],chopped parsley[1tbsp],salt and pepper. Divide the dough into 4 parts, and roll into a long thin strips, and dampen the edges with water. Place small balls of fillings in each strip in such a way you can seal the pastries well. Using a ravioli cutter you can shape them well cutting out the extra edges. Let them rest for a few minutes. Then boil in salted water till soft. Serve with tomato sauce and grated cheese.
Answers
January 31, 2010
To make Maltese Ravioli, you have to make the dough kneading plain flour[200 gm], semolina[150 gm], beaten eggs[2no.s] and a pinch of salt. Knead until dough is elastic. You can add cold water if needed. Rest the dough for one hour and prepare the filling. For the filling mix well in a mixing bowl, ricotta[400 gm], beaten eggs[2no.s], grated Parmesan cheese[4tbsp],chopped parsley[1tbsp],salt and pepper. Divide the dough into 4 parts, and roll into a long thin strips, and dampen the edges with water. Place small balls of fillings in each strip in such a way you can seal the pastries well. Using a ravioli cutter you can shape them well cutting out the extra edges. Let them rest for a few minutes. Then boil in salted water till soft. Serve with tomato sauce and grated cheese.