Wild Garlic Ravioli

Preparation:

Preparation: For the filling, mix the ricotta, mascarpone and parmesan. Set aside some wild garlic leaves for garnish. Finely chop the rest and add it to the ricotta cream. Season with salt and pepper. Unroll a roll of dough on the work surface. With the help of a spoon, distribute two rows of filling at a distance of about 7 cm. Brush the dough around the filling with a little water. Unroll the second roll, roll it out on a little flour, spreading it out so that it is slightly larger than the first. Place it on the first roll. Press well around the filling. With the help of a pasta wheel, cut out the ravioli and place them on a cloth lightly sprinkled with flour. Cook the ravioli in lightly boiling salted water for 3 minutes. Meanwhile, heat the oil and butter. Remove the ravioli with a slotted spoon, let them drain well and arrange them on hot plates. Pour in the oil and butter. Decorate with wild garlic leaves and, if you like, finish with a sprinkling of Parmesan cheese. Serve immediately.