PREPARATION
For the pasta dough: put the wheat and durum wheat into a bowl and mix with the eggs, olive oil and salt. Knead into a smooth dough on the worktop. Wrap the dough in cling film and let it stand for 30 minutes. For the cream cheese filling: mix all the ingredients together thoroughly. Wash the meadow herbs, blanch briefly in salted water and rinse in ice water. Chop in the mixer together with the parmesan, garlic and oil; season with salt and pepper. Roll out the pasta dough. Cut out circles and place 1 dsp cream cheese filling into each circle. Shape into ravioli. Cook for 2-3 minutes in salted water, drain and remove. Put the pesto on the plates. Arrange the ravioli on it, sprinkle with parmesan and drizzle with butter.