Ricotta ravioli pie




  • 1 packet plain dried breadcrumbs (Tipiak)
  • 2 tbsp. olive oil (Borges)
  • 1 zucchini, cut into small dice
  • 1 bell pepper, cut into small dice
  • 1 aubergine, cut into small dice
  • 1 large onion, peeled and sliced
  • 2 cloves garlic
  • 1 celery stick, finely sliced
  • 1 tbsp. tomato concentrate (Mayor)
  • 1 tsp dried oregano
  • 1 tsp sugar
  • ½ tsp vinegar
  • 1 small glass white wine
  • 1 tin tomato polpa (Mayor)
  • Salt and pepper to taste
  • 1 packet ricotta ravioli (Divini)
  • Fresh basil leaves
  • 100g grated Parmesan cheese (Camel brand)
  • 100g dried white gbejna, grated (Hanini)


Brush a 28 cm ceramic pie dish with olive oil and dust with bread crumbs. Prepare a caponata sauce by frying the vegetables in 1 tbsp olive oil together with the dried oregano. Stir in the tomato paste and cook for a minute or two. Stir in the sugar and vinegar, white wine and tomato polpa and simmer for 5 minutes. Remove off the heat and season with salt and pepper. Meanwhile, cook the ravioli in salted boiling water, drain, refresh with cold running water, drizzle lightly with the oil until coated and place into the prepared dish, neatly around edge and bottom to form a ‘crust. Cover with the prepared sauce, sprinkle with half of the  cheeses, basil leaves and more breadcrumbs. Repeat with the remaining ravioli, and cover with the remaining sauce, cheeses and bread crumbs. Bake in the oven at 175°C   for 20-25 minutes, or until set and golden. Remove from the oven and allow to set for a couple of minutes before serving.

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