# Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli) Source: https://www.malteserecipes.com/recipes/ravjul-bil-gbejniet-tan-naghag/ Traditional Maltese ravioli filled with fresh sheep cheese and served with a simple tomato and basil sauce. Prep time: 1 hour Cook time: 35 minutes Servings: 4 people Tags: pasta, maltese-classic, traditional, gbejna, vegetarian, sunday-lunch ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 400g plain flour (all-purpose flour) - 4 medium eggs - Pinch salt - 500g fresh sheep's-milk ġbejniet (Maltese cheeselets, 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. ## Ingredient Substitutions Outside Malta If fresh sheep's-milk ġbejniet are unavailable, use well-drained ricotta for a milder filling. Match the 500g after draining, and keep the mixture firm enough to seal inside the dough. Dried or peppered cheeselets and salty feta give a different filling and are not direct replacements. Use all-purpose flour for the plain flour, adding the dough's eggs as directed. ## 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 ## Sheep's cheese and Gozitan ravioli [Visit Gozo describes sheep's-milk cheeselets being used to fill homemade ravioli](https://visitgozo.com/experience/local-delicacies/). That gives the cheese in this recipe a regional context, rather than making it an interchangeable garnish. The fresh cheese is enclosed in pasta here and served with tomato sauce. If using the ricotta alternative discussed above, describe it as a variation: fresh sheep's cheese and ricotta are not the same ingredient, even though both can make a useful filling. ## Explore the collections - [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/) ## Serve with or cook next - [Soppa tal-Armla (Widow's Soup)](https://www.malteserecipes.com/recipes/soppa-tal-armla/): Use fresh cheeselets in a soup for a simpler cheese-based meal. - [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Try a savoury ricotta pie when you want a filling wrapped in pastry. - [Brodu (Maltese Beef and Vegetable Broth)](https://www.malteserecipes.com/recipes/brodu/): Begin a longer lunch with a small bowl of clear broth.