Ravjul tal-Irkotta (Maltese Ricotta Ravioli)
Fresh ravioli filled with lemony ricotta and parsley, served in a simple tomato sauce with grated cheese.
- Time1 hr 20
- LevelHard
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Tip the flour into a bowl, add 2 eggs and the oil and bring together into a dough. Knead for 8 minutes until smooth, wrap and rest for 30 minutes.
30 min - 2
Mix the ricotta, half the cheese, parsley, nutmeg, pepper and the yolk of the third egg, saving the white. Season with the salt.
- 3
For the sauce, soften the garlic in a pan for 1 minute with a splash of water, then add the tomatoes, purée and a pinch of salt. Simmer for 15 minutes and add the basil.
15 min - 4
Roll the dough into thin sheets. Put teaspoons of filling in rows 4 cm apart, brush between them with the egg white, cover with a second sheet and press out the air.
- 5
Cut into squares and press the edges. Boil in salted water for 4 minutes until they float and the pasta is tender.
4 min - 6
Drain, toss in the sauce and serve with the rest of the cheese.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.