Ingredients
350g Flour
3 Egg yolks
4cl warm water
3cl Neutral oil (grape seed type)
300g Blueberries
6g Cornstarch
2 tbsp. Sugar
Salt
Calories = Medium
preparation
In the bowl of your food processor, mix with a hook 300g of flour, egg yolks, water, oil, and a little salt until you get a sandy texture.
Work the dough by hand for 5 minutes on a floured work surface to obtain an elastic texture. Add a little water if necessary.
Wrap your dough and store it for at least 30 minutes in the refrigerator.
Roll out your dough on a floured work surface to a thickness of 3 to 4mm.
Cut out discs from the dough with a 6 to 8cm diameter cookie cutter.
Wash the blueberries.
In a bowl, mix the blueberries with the sugar and cornstarch.
Fill your discs with blueberry dough, fold in half and seal the edges by lightly moistening them with a brush.
Dip your ravioli in a pan of boiling water for 3 minutes. Drain and serve.