How to make
Melt the butter. Sift the flour with a pinch of salt.
Add to it the slightly warmed milk, the egg, the cooled but still liquid butter, the sugar and a generous pinch of grated lemon peel.
Knead a soft dough, put it in a floured bowl, cover it with a towel and leave it for 30 minutes, until the dough relaxes.
Put the ricotta in a bowl with 2 tbsp. of powdered sugar and homogenize, until a smooth mixture is obtained. On a floured surface, roll out the dough into a thickness of 2-3 mm.
Cut out circles with a round mold or cup. Place a spoonful of ricotta and a spoonful of blueberry jam in the center of each circle.
Fold the circle into a crescent shape and press the edges well with a fork to prevent the ravioli from opening when frying.
Fry the sweet ravioli with blueberry filling in heated oil, until they aquire an appetizing color.
Remove and place them onto kitchen paper, in order to absorb the excess fat from the sweet ravioli and while they are still warm, sprinkle them with powdered sugar mixed with a vanilla.
Enjoy!
