Rabbit & Fresh Ġbejna Ravioli
Delicious rabbit ravioli infused with basil oil and served with fresh Maltese ġbejna and cherry tomatoes.
Ingredients (serves 2)
300g Maypole Rabbit Ravioli
Fresh Basil
20ml Olive Oil (or Rapeseed Oil)
1 fresh Ġbejna
50g Cherry Tomatoes
Salt & Pepper to Taste
Method:
Start with the basil oil. Blend a handful of fresh basil with the oil in a food processor.
Transfer it to a pot and bring it to a boil.
Reduce the flame and simmer for about 25minutes to remove much of its moisture.
Create an ice bath, and place a small bowl in it. Pass the oil through a sieve into the small bowl to stop the cooking and cool down.
Boil the ravioli in salted boiling water according the instructed time on the packet.
In the meantime chop the ġbejna and the tomatoes into small pieces.
When the ravioli are ready, discard the water and transfer them to a bowl.
Add about 2 tablespoons of the basil oil and mix well.
Adjust with salt and pepper and let it cool down a little.
Serve it with the tomatoes, ġbejna, and a light basil oil drizzle.
If serving cold, you can place it in the fridge just until it’s time to serve.
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