Sift the flour onto a board, sprinkle with salt and press a bulge in the center. Pour in the eggs and the egg yolk, mix the eggs and flour with a fork, then knead together to form a smooth dough. If the dough is too firm, add another egg, if it is too runny, add a tiny bit more flour. Cover and let rest for at least 2 hours.
For the filling, select the kitchen herbs. Chop them with a chopping knife or a wide kitchen knife, mix half of the herbs with the garlic and the fresh cream and season with salt and pepper. Set the other half of the herbs aside.
Roll out the pasta dough on a floured board to about 1, 5 mm thick and cut into even squares. On each square put a small heap of the filling form. Brush the edges of the dough of each rectangle with beaten egg yolk, fold the squares and press the edges well.
Boil plenty of water with salt and oil in a large pot and cook the ravioli filled with wild herbs. When the ravioli float on the surface after a few minutes, remove them with a slotted spoon and put them on a preheated plate.
Melt the butter in a frying pan and add the reserved herbs. Season with salt and pepper and pour over the ravioli.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you have
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