🇲🇹 Maltese Recipes

Traditional Mediterranean Cuisine

Ravjul bil-Ġbejniet tan-Nagħaġ

Traditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce.

Prep: 1 hour Cook: 35 minutes Servings: 4 people
#pasta #maltese-classic #traditional #gbejna #vegetarian #sunday-lunch

Ingredients

  • 400g plain flour
  • 4 medium eggs
  • Pinch salt
  • 500g fresh sheep ġbejna (unsalted if possible)
  • 1 egg
  • 2 tbsp finely chopped fresh parsley
  • Small handful grated Pecorino (optional but traditional)
  • Black pepper to taste
  • 3 tbsp olive oil
  • 2 cloves garlic, sliced
  • 700g fresh ripe tomatoes (or 2 x 400g tins)
  • Salt and black pepper to taste
  • Small handful fresh basil
  • Optional: extra grated cheese for serving

Instructions

  1. Make the dough: Place flour on a clean work surface and form a well in the centre. Add eggs and salt. Gradually mix into the flour, then knead for 8-10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
  2. Prepare the filling: Mash ġbejna with a fork until smooth. Mix in egg, parsley, black pepper, and grated cheese if using. The filling should be creamy but firm.
  3. Shape the ravioli: Roll the dough thinly (about 2mm). Cut into circles or squares (8-10 cm). Place a spoonful of filling in the centre, brush edges lightly with water, then fold and seal well while pressing out air. Dust lightly with flour.
  4. Prepare the sauce: Heat olive oil gently. Add garlic and cook lightly without browning. Add tomatoes and simmer for 20-25 minutes until thick. Season and stir in basil at the end.
  5. Cook the ravioli: Boil in salted water for 3-4 minutes, until they float. Drain carefully.
  6. Serve: Toss gently with tomato sauce and sprinkle with extra grated cheese if desired.

Ravjul bil-Ġbejniet are traditional Maltese ravioli filled with fresh sheep cheese (ġbejna). They are simple, rustic, and typically served with a fresh tomato and basil sauce.

Serving Notes

  • Traditionally served as a Sunday lunch first course
  • Often paired with a glass of local red wine
  • Best eaten fresh

Traditional Notes & Tips

  • The filling should taste fresh and slightly tangy
  • Some versions use mint instead of parsley
  • In Gozo, the ġbejna flavour is often stronger