First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
For the dough we need flour, semolina and 1/4 salt.
Mix well and add a tablespoon olive oil and 160 ml water. Knead well and add some water or flour if necessary. The dough should be easy to knead.
Bring the blueberries, balsamic and thyme to a boil and then turn the heat low. Crush the blueberries with a fork or a potato masher and let the sauce sit.
For the ravioli filling warm the grated cheese with the cream in a small pot and stir well. Then set aside in a small bowl.
Now we need the dough, more flour, a rolling pin, a glass with a thin rim, the bowl with the filling and one or two small spoons, and two plates with a little semolina for the ravioli.
Roll out the dough as thin as possible. You should still be able to turn it around without tearing it.
Now use the glass to cut out circles.
Place a little amount of the filling on the circles and fold them over, then close them with a fork.
Place the ravioli on the plates or board, try not to put them on top of each other to avoid them sticking together. Carefully put in boiling salt water, it’s best to use a straining ladle to prevent the ravioli from breaking. They are ready after about 5 Minutes when they start swimming to the top.
In the meantime heat some olive oil in a large skillet and add the crushed garlic clove, the maple syrup, salt, thyme and thyme twigs, then add the ravioli and stir carefully.
Serve with rocket salad and blueberry balsamic sauce and salt and fresh pepper to taste.