Gozitan Ravjul with gbejniet

Ingredients:

For the Pasta:

750 grams plain flour

250 grams semolina

6 eggs

1 tbsp oil

1 tsp sea salt

some water

Filling:

8 fresh Gbejniet (can be changed with ricotta)

100 grams grated cheese or 2 very dry plain white Gbejniet (grated)

2 tablespoons finely chopped fresh parsley

one egg

pepper

Method:

Filling:

Mash up the Gbejniet (or the ricotta),

beat the egg into them,

season and add the grated cheese and parsley.

Pasta:

Mix together the flour, salt and semolina, then make a well in the centre of the flour,

Break in the eggs and add the oil.

Bring everything together and knead together until it becomes even and smooth.

If the dough is still crumbly you might need to add a few tablespoons of water. The dough should be firm.

Ravioli

To make the Ravioli, roll out the dough, preferably using a pasta machine, until thin.

Cut the dough into discs and place a teaspoon full of the cheese filling in the middle.

Fold over, press the edges well to seal and place on a baking sheet that has been sprinkled with semolina until all the other ravjul are done.

You can either cook them straight away or freeze them flat, then collect into bags when well frozen, and store until needed.

To cook them, just boil in abundant salted water for around 12 minutes, sieve, then serve with the tomato sauce.