Mix half of the butter with the flour, eggs, milk, salt and aniseed.
Wrap the dough in transparent film and leave it rest in the fridge for at least an hour.
Sift the ricotta cheese and if it's too dry, dilute it with milk.
Roll out the dough, form heaps of ricotta cheese and close them with another layer of dough.
Cut into ravioli shapes
Cook the ravioli in salted water and season them in a pan with butter and cinnamon.
Serve them with sauce or berries jam.
Paired with a glass of Trentino DOC Moscato Rosa