Maltese Ravioli

Method

1. Prepare the filling: mix ricotta with Parmesan and a pinch of salt.
2. Prepare the sauce: in a pan with extra virgin olive oil, sauté halved cherry tomatoes with a basil leaf. Cook until the tomatoes soften.
3. Prepare the bread crunch: in a pan, toast bread with olive oil, add grated Maltese cheese and rosemary. Toast until golden.
4. Roll out fresh pasta and cut out circles with a round cutter.
5. Place a teaspoon of filling in the center of each circle. Fold into a half-moon shape, pressing the edges firmly.
6. Cook the ravioli in salted boiling water until they float.
7. Drain the ravioli and toss them in the tomato sauce.
8. Plate: arrange the ravioli on the plate, add the bread crunch, sprinkle with Maltese cheese and a drizzle of olive oil.
9. Add a grind of black pepper to taste.