Nanna's Homemade Ravjul
Everyone has a variation of these delicacies. I'm proposing my grandmother's method using Gozitan sheep's milk ġbejniet filling.
Ingredients:
Dough:
400g Plain Flour
100g Semolina
1tsp Salt
1 Egg
200ml Water
5tbsp Olive Oil
Filling:
6 (600g) Sheep's Milk Ġbejniet (cheeselets)
2 Eggs
70g Grated Parmesan Cheese
3tbsp Chopped Parsley
Salt&Pepper (to taste)
Sauce:
1tsp Olive Oil
3 Chopped Garlic Cloves (optional)
2tbsp Tomato Paste (kunserva)
200ml Water
1 Beef Stock Cube (or gravy)
1/4tsp Sugar
1tsp Corn Flour (mixed with 1tsp of water)
Directions:
1. Start with the dough. Combine all ingredients and knead on a floured top for about 10 minutes.
2. Place the dough in a bowl, cover it with cling film, and let it rest in the fridge for at least an hour.
3. For the filling, mix all ingredients with a fork. Do not over-mix into a paste. Ġbejniet should be left in tiny pieces. Refrigerate for about 30 minutes to firm the mix a little bit.
5. Open the dough on a floured tabletop. Dough shouldn't be paper-thin. The beauty of these ravjul is that they have a bit of a 'bite'
6. Using a cookie cutter or a glass cut the ravjul circles. Mine was 10cm in diameter.
7. Place about a teaspoon of filling, brush the edges with water, and fold. Do not leave air bubbles. Close tightly.
8. For the sauce, gently fry the garlic. When it's golden add the tomato paste, water, and the rest of the ingredients. Thicken the sauce with cornflour and leave it to simmer for at least 10 minutes.
9. To serve, boil the ravjul in salted water until they float. You can directly serve with sauce or to give it an extra kick, lightly fry them in a bit of olive oil or butter, add the sauce, and cook for a couple of minutes.
10. Serve immediately with some fresh parsley and grated cheese.
11. Enjoy!
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