Sift the flour and baking powder into a medium size bowl. Add the sugar, eggs, ricotta and vanilla extract and stir to combine, being careful not to overmix. This batter can be used immediately or covered and refrigerated for up to 1 day.

Heat vegetable oil in a saucepan or deep fryer until it reaches 180°C (360°F) on a candy thermometer. Stir chopped raspberries into mixture just before you are ready to start cooking. Drop tablespoonfuls of mixture into the hot oil (I used a small ice cream scoop for this) and cook until light golden brown.

Remove from oil with a slotted spoon and drain on absorbent paper. Repeat with remaining batter and allow to cool slightly before glazing or dusting with icing sugar and eating. Doughnuts taste best on the day they are made.