Lemon cheese ravioli

Instructions

1. Mix the flour with the eggs and a little salt. Knead into a smooth dough, but be careful not to overknead. If necessary, add more flour until the dough no longer sticks. Leave to rest for at least 10 minutes.
2. Mix the ricotta with the Parmesan (grated). Add the lemon zest. Season with salt and pepper. The mixture should be very dry, similar to Kärnter Kasnudelfüllung.
3. Optional: Finely chop the mint leaves and add to the mixture.
4. Roll out the pasta dough thinly (setting 6 on the pasta machine) and cut into discs approx. 6 cm in diameter. A glass can help here.
5. Place approx. 1 tbsp of the filling on one circle of dough, rub the edge with a little water and place the second disc on top. It is best to fix all four points of the compass first and then press the dough firmly together in between. Make sure that no air is trapped.
6. Bring a pan of salted water to the boil.
7. Simmer the pasta for approx. 5 minutes over a low heat.
8. Serve with more parmesan and melted butter.