Maltese Sheep's Cheese Ravioli Recipe - (Ravjul tal-Gbejniet)

sheep's cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a similar creamy texture while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and can be used directly.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast adds a cheesy flavor without dairy.

Sift 200 grams of flour into a bowl.

Add 150 grams of fine semolina and 2 eggs to the flour.

Mix in a pinch of salt and about 50 milliliters of cold water until combined.

Knead the dough for 5 to 10 minutes until soft and stretchy.

Let the dough rest for about an hour.

Prepare the filling by mixing 600 grams of sheep's cheese, 1 tablespoon of chopped parsley, 30 grams of finely grated parmesan, 2 eggs, salt, and black pepper in a bowl.

Roll out the dough to about 1 to 1.5 millimeters thick.

Cut the dough into 10 centimeter rounds using a mold or glass.

Wet the edges of the dough rounds with water, place a heaped teaspoon of filling in the center, fold over, and press to seal.

Cook the ravioli in boiling water for about 4 to 5 minutes after they float to the top.

In a skillet, cook frozen garlic and finely chopped onion until caramelized.

Add tomato paste, salt, sugar, and a bit of water to the skillet to make a quick tomato sauce.

Once the ravioli are cooked, serve them topped with freshly grated parmesan, black pepper, and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens