One thing I've picked up from Stephen's family these past few years is a sense of tradition. My family are pretty unconventional, and they like to shake things up - a carnivorous BBQ on Good Friday, for example. We rarely do the same thing twice, and so it's somewhat of a comfort to know that Stephen's family have a routine for Easter and Christmas.
Good Friday is a day that is important to them - It's one of two days in the year that the entire family gets together. Every year Stephen's grandmother, and then Stephen's mother, would spend an entire day making these delicious Maltese ricotta ravioli for the day that they traditionally don't eat meat. This year Stephen, his sister Melissa, his cousin Lisa and I helped, and we made 312* of these delectable little morsels.
*This recipe is halved, so it will make approximately 150.
2 kg plain flour
1.5 L water
1 tbs butter
2.4 kg ricotta cheese
2 handfuls parsely, finely chopped
1. Mix together the flour, water, and a couple of pinches of salt and mix into a dough. Kneed in the butter, then cover and refrigerate for 6 hours.
2. In a bowl, mix together the ricotta, eggs, and a large pinch of salt and pepper until fully combined.
3. Kneed the dough again until the dough is nice and soft, then divide it and shape it into long, sausage-like shapes. Use a pasta maker to roll the dough to about 2 - 3 mm thickness and to 2 - 3 inches width (the exact length is unimportant).
5. Cut out the shapes for the ravioli with a glass, and seal the edges by flattening them with your thumb and forefinger.
6. Flour some trays, and lay out the the ravioli so they don't touch. Freeze them as they're made, and then transfer them to freezer bags until needed.
7. When ready to eat, cook the ravioli in salted boiling water for about 2 minutes.
You can use any sauce, but traditionally it's served with a sauce made with passata, garlic and tomato paste. Top with some cheese, and serve immediately.