Скачать или смотреть How to make Ravioli from scratch #69

You will see how I make Maltese Ravioli (Ravjul) from scratch, follow along to see how I work through some small problems I encounter to successfully create a batch of delicious ravioli filled with homemade ricotta and homegrown parsley.
Recipe: RAVIOLI (Ravjul)
Ingredients:
3/4lb flour
pinch salt
1 eg
1 tablespoon olive oil
Ingredients for filling:
3/4 lb rikotta
2 eggs
chopped parsley
salt
pepper
Pastry:
Heap the flour on a bread board and make a "well" in centre. Drop in the eg and mix well. Add a little salted water and work in with the flour. Add olive oil. Work to a stiff dough and knead a little until dough is smooth and pliable. Roll dough out very thinly. Form into long strips about 4 or 5 inches wide.
Filling:
Mix the rikotta with the eggs, salt, pepper and chopped parsley. If the rikotta is thick, add another egg. The mixture should now be placed on the pastry strip, a spoonful or 2 at intervals of about 3 inches. Turn the upper part of the pasry strip over the lower part, thus covering the filling. Press down the sides with wetted fingers. Cut round each ravioli with a pastry cutter, drip ravioli gently into boiling salted water; let boil for ten minutes. Strain well, and serve with tomato sauce or puree and grated cheese on top.
If desired, eat or chicken filling, or a combination of bother, minced finely may also be used. This particular filling will require aromatic herbs, and an egg to bind.

The above recipe is directly from the book I mention in the video which was published in 1967, hence the old measurements. Also, I serve with Maltese Special Sauce which you can find in my video here:    • Maltese Special Sauce and other recipes #15