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Maltese

Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)

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

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

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Prep60 minsCook35 minsServes4DifficultyMedium
Watercolour illustration of Maltese sheep-cheese ravioli with tomato and basil sauce.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • 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.

The recipe

Ravjul bil-Ġbejniet tan-Nagħaġ (Sheep's Cheese Ravioli)

60 min prep35 min cook95 min total4 people
Scale:

Ingredients

Ingredients

Method

  1. 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. 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. 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. 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. 5

    Cook the ravioli: Boil in salted water for 3-4 minutes, until they float. Drain carefully.

  6. 6

    Serve: Toss gently with tomato sauce and sprinkle with extra grated cheese if desired.

For help choosing the filling cheese, read our ġbejniet guide, including the differences between fresh cheeselets and drained ricotta.

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

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

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