Combine flour with a pinch of salt, then pound with butter. Add egg yolks and pour in 1 tablespoon of warm water at a time to knead elastic dough. Roll out in a ball and set in the refrigerator for an hour.

Dice apples, add sliced bananas, sprinkle with lemon juice, put raisins, sugar and cinnamon, mix.

Roll the dough flat into 2 sheets. Put the stuffing onto one layer with 3-inch regular intervals, using 2 teaspoons of stuffing at a time. Brush the space between stuffing with egg white. Cover with the second layer, press the dough with your fingers, pinching layers and, using a roller cut, divide raviolis. Dip in the boiling salted water and cook 8 minutes.

When serving, put the raviolis on the plate, sprinkle with cinnamon and garnish with lemon balm and vanilla sauce (see the recipe).