Serves 6

You can bake the ravioli after boiling, but be sure to spray them with cooking spray first to prevent sticking.

½ cup all-purpose flour

¼ cup whole-wheat flour

¼ cup semolina

¼ cup granulated sugar

1 whole egg

1 egg white

2 tablespoons olive oil

1 tablespoon water

1 pint blueberries

¼ cup confectioners' sugar

1 teaspoon fresh-grated lemon zest

• Mix together the flours, granulated sugar, eggs, oil, and water on low speed until fully incorporated. Let dough rest 1 hour in refrigerator.

• Roll out the dough on a floured surface. Cut into 4-inch squares and put a spoonful of blueberries into each square. Fold to form a triangle, and seal.

• Bring 2 gallons of water to boil. Cook the ravioli for approximately 6 to 8 minutes. Then strain, place on plates, and sprinkle with confectioners' sugar and zest before serving.

Other Fruits

You can vary this recipe if you like — try your favorite berries in ravioli for a fun and easy way to mix it up!