Ravjul Malti (Maltese Homemade Ravioli)

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

1. 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.
2. Filling:
3. Mix all the ingredients together.
4. 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.
5. 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.
6. Do not leave lying around for a long time ofr they will stick to each other.
7. To cook boil in salted water for 4 minutes ( but not a rolling boil).
8. To Freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
9. 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.

flour, semolina, eggs, olive oil, salt, filling, ricotta cheese, parmesan cheese, egg, parsley, salt

Taken from www.food.com/recipe/ravjul-malti-maltese-homemade-ravioli-374527 (may not work)