homemade ravioli with curd cheese and herb filling

preparation

1. Sift the flour into a mixing bowl.
2. Mix eggs and the yolks with olive oil, water and salt and knead to a smooth dough with the dough hook in the food processor. Knead by hand on a work surface and form a ball.
3. Wrap the dough in a damp tea towel and let it rest for 30 minutes.
4. For the filling, sauté butter with the onion and garlic in a pan.
5. Mix the curd cheese and herbs, salt well and season with pepper and nutmeg.
6. Stir in the slightly cooled onion and garlic mixture.
7. On a lightly floured work surface, roll out the dough to ca. 3 mm thick.
8. Using a pastry wheel, divide into squares (5×5 cm) and brush with egg.
9. Put some filling on each of the pastry squares, fold them together and press the ends down with a fork.
10. Bring a wide pan of well-salted water to the boil and then reduce the temperature to a medium heat.
11. First boil the asparagus pieces in the pan for 2 minutes until tender, remove and immediately rinse with cold water. Next simmer the ravioli in the same water in batches for about 10-15 minutes. Remove from the water using a slotted spoon and immediately turn them over in a pan containing melted butter.
12. Serve with asparagus, lemon zest and parmesan