First blend the blueberries with some water until obtaining a puree, then mix the flour, blueberry puree, egg, and salt.
Knead until it forms a smooth dough, cover, and allow to rest for 15-20 minutes.
While waiting for the dough to rest, heat the water for the ravioli.
Heat a pan, add the milk and wait until it is hot, then mix it with the cornstarch.
After 20 minutes, flour the table, put the dough on it, and roll it out until it is very thin (about 1 cm).
Once the dough is properly rolled out, cut it into a rectangle and collect the excess to repeat the process.
Then cut the rectangle into 4 strips lengthwise.
Two of the strips will be used to put on the filling, and the other two to cover the ravioli.
Once the strips for the filling are selected, start filling with a teaspoon of ricotta and one ground walnut, taking care to leave at least 1 inch between each filling.
When the strips with the filling are ready, user the other ones to cover them and press the edges, being careful with the filling.
Cut the ravioli and press the edges with a fork to seal them.
Put the ravioli in the water, wait until they float, then take them out of the water, pour some sauce on the ravioli, and decorate with a some ground walnuts and Hortifrut blueberries.
