Steps

• Remove the seeds from the vanilla pod and set them aside.

  Heat the milk with the vanilla pod, split lengthwise, and warm (do not let it boil, just warm it).

  
  In a saucepan, beat the eggs with a whisk, add the lemon zest and vanilla seeds.

  
  Combine the sugar with the cornstarch and gradually add them to the eggs, whisking continuously until the mixture is smooth and homogeneous, avoiding lumps.

  
  Remove the vanilla from the milk and slowly incorporate it into the egg cream, continuing to whisk.

  
  Once the mixture is smooth, transfer it to the stove over very low heat (I also use a flame spreader) and cook, whisking constantly until the cream thickens and becomes creamy, it is ready when creamy and the first bubbles appear.

  
  Turn off the heat, add a pinch of salt, lemon flavor, and limoncello, and mix well and vigorously to make the cream creamy, then cover with plastic wrap in contact with the surface.

  Let it cool.

• Put all the ingredients in a large bowl or mixer and blend well.

  
  Transfer the mixture to a floured board and knead well, it should be a smooth, homogeneous dough that doesn’t stick to hands, add more flour if needed.

  
  Place in a bowl covered with a cloth and let rest until the cream is cold.

• Divide the dough into several pieces and roll each piece into a very thin sheet, slightly more than 1 mm.

  You can also use a pasta machine, passing the dough through all the settings twice until reaching the second-to-last setting.

  

• With a spoon, place small heaps of cream spaced apart as shown in the photo.

  

• Cover with another thin layer of dough.

  

• Press around the filling with your fingers to seal the dough.

  

• Do the same around all the cream.

  

• Cut the sweet ravioli into the shape you prefer with a fluted wheel cutter.

  

• Sweet ravioli with cream are ready.

  

• Place them on a clean, lightly floured cloth and prepare the other dough in the same way.

  

• In a pan, heat plenty of oil.
  
  Fry the sweet ravioli with cream in hot oil (340°F), turning them when golden (be careful not to burn them) and place them to drain on a tray lined with paper towels.
  Fry the others in the same way.
  
  Once lukewarm, sprinkle with powdered sugar.
  
  Sweet ravioli with cream are ready to be enjoyed… Happy dessert!
  Also try the chocolate sweet ravioli, find the recipe CLICKING HERE.

  

• Pastry cream:

  Put the sugar with the vanilla seeds and lemon zest in the bowl for 20 secondsspeed 7.

  
  Add all the other ingredients for 7 minutes195°Fspeed 4.

  Turn off the Bimby.

  
  Add a pinch of salt, lemon flavor, and limoncello, mix with a spatula, pour into a ceramic or glass bowl, and cover the cream with plastic wrap in contact with the surface.

  
  Let cool.

• Dough:

  Put all the dough ingredients in the bowl for 4 minutesKnead.
  
  Transfer the mixture to a floured board and knead a few minutes by hand until smooth and non-sticky, add more flour if needed.
  
  Place in a bowl covered with a cloth and let rest until the cream is cold.

  Prepare the ravioli as described above.

  

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