We make our way to Ta’ Marija, to watch the making of traditional Maltese ravioli
What is it about made from scratch ravioli that tastes so incredible? Is it because the taste is so simple yet rich in flavour? Is it because we can feel the love from the hands of the maker in our food? Is it because it is a sacred comfort food from beautiful Italy and amazing Malta? We visited the local Maltese treasure in Mosta, Ta’ Marija, which was founded in the 1960’s by Benny and Marija Muscat. We got the opportunity to watch the making of fresh pasta before our eyes, by their beloved ravioli maker, Rose Borg, who has been with Ta’ Marija for over 24 years along with Chef Michael Cassar.
Rose makes ravioli filled with gorgonzola with a fresh tomato sauce. First, she makes the dough and lets it sit. Then she spreads semolina flour along the surface where she will make the ravioli. Today’s ravioli will be a mixture of ricotta and gorgonzola cheese mixed with some fresh nutmeg. It’s those little secret ingredients that make all the difference and the nutmeg was that surprise guest today. She rolls out the dough and then puts the dough through the pasta sheeter to make the dough thin enough to spread out and fill. Then she places the thin sheets of pasta dough on the surface and fills a piping bag with her filling mixture. From there, she puts one healthy dollop from the piping bag in spaced lines along one side of the sheet of pasta. Once all the spaces have been filled with the filling, she folds the other side of the pasta sheet over to cover each of the fillings. Then she takes out her round cookie cutter and makes a circle with enough space to close the dough around the filling.