Ravioli with gbejniet in saffron butter

Ravioli with gbejniet in saffron butter

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


  1. To make the pasta place the flour directly onto the surface and make a well in the centre.
  2. Add the eggs, olive oil and salt and beat the mixture slowly incorporating the flour from the sides.
  3. Knead the dough until smooth.
  4. Wrap in cling film and place in the fridge for 30 mins. 
  5. To make the filling place the borage leaves in a pan with some butter and olive oil until wilted and allow to cool.
  6. Mix in the fresh gbejniet and grate the dried gbejniet into the mixture.
  7. Add a handful of borage flowers, parsley and season with salt and pepper and set aside.
  8. Roll out the dough, using a pasta machine, and place teaspoons of filling approx. 1 inch apart. 
  9. Moisten the sides with water and fold the pasta over the filling and press down to seal.  
  10. Cut into individual ravioli and place on a floured tray until ready to cook. (You can freeze the ravioli at this stage.)
  11. To make the sauce, melt the butter in a pan and add the garlic, saffron, salt and pepper. 
  12. 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. 
  13. Place in the pan with the sauce and toss.
  14. Serve with a handful of borage flowers. 

For more of Michael’s recipes check out his Facebook page Stayhome recipes

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