For the dough, knead flour with eggs, oil and a dashed teaspoon of salt. Add a little water if necessary. Wrap the dough in a tea towel and let it rest for 30 minutes.
For the filling, rinse the lemons in hot water and pat dry, finely grating the peel. Mix the ricotta with the lemon zest, the egg, the cheese and perhaps the limoncello, season with salt and season with pepper.
Knead the dough again and divide it into portions. Either by hand or with a pasta machine, roll out into thin sheets. Squeeze half of them at intervals of four centimeters with a tsp of filling. Cut out ravioli with a pastry wheel. Lay out on kitchen towels and perhaps dry a tiny bit.
Bring plenty of water to a boil. Rinse the mint, pluck the leaves a little bit smaller. Season the water with salt, pour in the ravioli and cook for three to four minutes, depending on the freshness of the ravioli.
To serve, melt the butter. Add a little mint. Drain ravioli, divide evenly on preheated plates and sprinkle with fresh mint. Spread the mint butter evenly on top.
Serve the cheese separately.
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