Last night I cooked one of my favourite childhood dishes, ravioli stuffed with Maltese cheese.
Maltese cheese is similar to ricotta and traditionally made using sheep milk. It can be found in the fridge at most fruit shops in Sydney.
Preparing the ravioli can be time consuming, if you are time poor and don't have time to make fresh pasta you can use wonton wrappers. As a child I would top the ravioli with grated cheese and a little tomato sauce. These days I prefer to top it with a creamy mushroom sauce.
500g Maltese cheese
Several sprigs of parsley
500g plain flour
Milk or olive oil
1 clove of crushed garlic
6 button mushrooms
1 bunch of English spinach
2 tbsp plain flour
1 cup white wine
Salt and pepper
1. Add the drained Maltese cheese, cracked eggs, parsley, salt and pepper to a bowl and stir with a fork until all combined.
2. Cover and place in fridge.
3. Mix flour, eggs, salt and a little milk or olive oil in a bowl. Once combined place on a floured surface and knead till smooth.
4. Roll into a ball, cover with plastic wrap and rest for at least 30 min.
5. Once rested cut the dough into small pieces and feed through a pasta machine. Alternatively flatten dough with a rolling pin, approx 3mm thick.
6. Cut dough using a round cookie cutter.
8. Fold the dough in half.
9. Using a fork stamp the edge of the ravioli.
10. Place the ravioli in the fridge for 30 minutes.
11. Add the ravioli to rapidly boiling salted water. The ravioli will float to the top, cook for an additional five to ten minutes.
12. Place the ravioli on a plate, top with sauce, toasted pine nuts and parmesan cheese.
Mushroom and cheese sauce:
1. Add olive oil to a fry pan and fry garlic and mushrooms till browned.
2. Add spinach, once wilted remove the garlic, mushrooms and spinach from the fry pan.
3. Using the same fry pan melt the butter over a low heat.
4. Add the flour and stir till thickened.
5. Add the wine and continue to stir.
6. Return the cooked garlic, mushroom and spinach to the fry pan and cook for another five minutes.
7. Season with salt and pepper.
8. Spoon sauce on the top of the cooked ravioli.