Cheese ravioli with puffed garlic

Preheat the oven to 180 ° C. Place the garlic on a piece of aluminum foil and pour the oil over it. Fold the foil loosely closed. Put the package in an oven dish and puff the garlic for about 40 minutes in the oven. Take out of the oven and keep separate.

Meanwhile, make the pasta dough. Sift the flour with a pinch of salt on a clean worktop and make a well in the middle. Beat the eggs with the oil and pour this mixture into the well. Mix the flour with the fingers from the outside to the inside through the egg mixture until everything is mixed and then knead to a smooth and supple dough. Brush with some oil, cover with cling film and let rest for about 30 minutes.

Stir in the ricotta cheese with the Parmesan cheese and add the mozzarella. Season well with salt, pepper and nutmeg.

Cut the pasta dough into 4 equal pieces and roll out these pieces into elongated sheets of approx. 2 mm thick. Leave 2 sheets still under a tea towel and place the other two sheets next to each other on the floured sheet.

Divide with 2 teaspoons small pieces of cheese filling on the sheets with a spacing of 3 cm. Moisten the gap with a brush with water and place the other paste sheets carefully and loosely. Press the pasta into the gap with a finger.

Cut the ravioli apart at the interspaces in squares and press the edges tightly. Place the ravioli on a tea towel or paper towel and lightly coat the flower with flour. Bring plenty of water to the boil in a pan.

Remove the garlic bulb from the foil and collect the oil. Squeeze the soft garlic from the skins and prune the puffed garlic with the oil. Heat in a frying pan and add the butter. Stir in the herbs and warm well.

In the meantime, cook the ravioli for about 3 minutes until they come to the surface and scoop them out of the pan with a slotted spoon.

Divide the ravioli over 4 plates and add some of the garlic sauce.