By Michael Diacono
Photo by Rachel Zammit Cutajar
Ravioli are always best when you make them yourself. We’ve stuffed these with some local ingredients – dried gbejniet and borage leaves and flowers that you can forage for yourself.
Homemade ravioli with gbejniet in saffron butter
- 300g flour
- 3 eggs
- 1 tsp salt
- 1 tbsp olive oil
- 6 fresh gbejniet
- Handful borage leaves
- Handful borage flowers
- Salt and pepper
- 1 tbsp butter
- Olive oil
- 1 clove garlic
- Salt and pepper
- A few strands saffron
- To make the pasta place the flour directly onto the surface and make a well in the centre.
- Add the eggs, olive oil and salt and beat the mixture slowly incorporating the flour from the sides.
- Knead the dough until smooth.
- Wrap in cling film and place in the fridge for 30 mins.
- To make the filling place the borage leaves in a pan with some butter and olive oil until wilted and allow to cool.
- Mix in the fresh gbejniet and grate the dried gbejniet into the mixture.
- Add a handful of borage flowers, parsley and season with salt and pepper and set aside.
- Roll out the dough, using a pasta machine, and place teaspoons of filling approx. 1 inch apart.
- Moisten the sides with water and fold the pasta over the filling and press down to seal.
- Cut into individual ravioli and place on a floured tray until ready to cook. (You can freeze the ravioli at this stage.)
- To make the sauce, melt the butter in a pan and add the garlic, saffron, salt and pepper.
- When ready to serve place the ravioli in boiling water and cook for a couple of minutes until the ravioli come to the top of the boiling water.
- Place in the pan with the sauce and toss.
- Serve with a handful of borage flowers.
For more of Michael’s recipes check out his Facebook page Stayhome recipes