For the dough:
500 grams of flour will make about 3 dozen ravjul. The ingredients for the dough are only flour and water but it is imperative that you add the water little by little whilst kneading the dough. If you make the dough too sticky or watery you’re very likely to make ravjul soup once you start boiling them. So you need to literally add a couple of teaspoons at a time until you have quite a tough dough. This dough doesn’t need time to stand; you can roll it out and start cutting circles immediately after you’ve made it.
Roll it out as thin as possible and cut out circles using a cup or similar household item..
Before laying the dough circles down, place a thin layer or flour to avoid them sticking to the surface of the table or container.
For the filling we used fresh gbejniet (gozitan goat’s cheeselet), fresh chopped parsley, pepper and an egg. To fill 36 ravjul we used 4 cheeselets and one egg. Mash and mix everything up.
When filling remember that it’s important to be able to close the ravjul properly, as any leakages will cause them to split open when cooking. For sealing, wet half the edge of the circle very slightly with water. Then roll the dough over and seal first by pinching the top and then the bottom two corners and finally the remaining gaps. Try not to let any of the filling get in between the edges you’re sealing. Pinch until completely closed.
Cook in boiling water for about 20 minutes. Drain. Serve with or without sauce (we prefer without!) and/or grated Parmesan cheese.
Possibilities for other fillings are ricotta cheese, spinach, mushrooms or meat.
With special thanks to the Ager Foundation.