Egg yolk ravioli with wild herbs and Belper Knolle

Stir together the cottage cheese, salt, pepper and lemon juice. Finely chop a third of the wild herbs and stir in. Thinly roll out the pasta dough into two long strips. Add a little of the cottage cheese mixture to one strip at regular intervals. Use the back of the spoon to create a hollow in the mixture. Carefully crack the eggs and cleanly separate the yolks from the whites. Pour the egg yolks into the hollows. Brush a little water around the outer edge of the pasta strip. Carefully place the second pasta strip on top of the first and gently press together. Use a cutter to cut out all of the ravioli. Cook for 2 minutes in simmering salt water. Remove, drain and swirl in foamed butter. Serve the ravioli on a plate and garnish with wild herbs. Finally, finely grate the Belper Knolle over the dish.