Out of any recipe I have ever shared, here, in magazines, in the newspaper and in my books, this is perhaps the most sentimental and meaningful to me.
My grandmother would make her own ravjul – thick, bulging and so incredibly filling. One bite and I am immediately transported to her kitchen.
My mum, on the other hand would buy them from our local Maltese club in Adelaide but they were no less pleasurable. And on my most recent trip to Malta a few years ago, it was the first thing I wanted to eat at my cousin’s house.
So recently when I was really craving some comfort food, I decided to make a batch of ravjul. Something I’ve done many times over the years, but always just by eye.
This time I decided I wanted to share the recipe with you all.
Unlike many Italian ravioli, Maltese ravjul aren’t very delicate. The dough is rolled out not too thin. The mix of semolina flour and plain or 00 flour gives the pasta a very good ‘bite’. The filling however, is simple like many found in Italy . I make mine with ricotta and parsley but often they are filled with Ġbejniet, a traditional Maltese cheese made often with goat’s or sheep’s milk. The sauce or zalza, is barely a handful of ingredients – just extra vrigin olive oil, garlic and tomato and yet is so so delicious.
I know I am bias – it’s the food that transports me back to being 5 years old so how could I not be? But, Ravjul is so special and I hope you make it!
And I hope you subscribe to the newsletter – so much love and work goes into my substack and I’m so glad you’re here!
Ravjul
Serves 4-6
Keep reading with a 7-day free trial
Subscribe to In My Kitchen to keep reading this post and get 7 days of free access to the full post archives.