(3 servings)
Crust:
Filling:
For serving:
Put the flour, semolina and salt in a bowl. Set aside.
Mix the eggs and yolks with olive oil, then add flour in the middle and start mixing with your hands or a fork, until forming a smooth dough. Allow to sit for 30 minutes at room temperature, covered.
For the filling:
Thinly dice the Brie cheese and mix with blueberries.
To make the ravioli:
Roll out the dough with a rolling pin or a pasta machine, forming a rectangle, and split in half (to cover it). Over the base, arrange pieces of Brie cheese stuffing, separated by 1.5 to 2 inches each, then cover with the other dough and start marking the ravioli, pressing well. Cut and leave on the table or a platter with flour so they don’t stick.
When serving, cook the ravioli for 3 minutes in a pot with plenty of boiling water and salt. While they cook, heat a large pan or wok with butter, add rosemary and then the cooked ravioli, add blueberries and stir, trying not to break them, so they soak in butter.
Serve immediately.
