For the ravioli in Tyrolean style, first knead durum wheat semolina, flour, eggs, olive oil and salt into a smooth, pliable dough. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
In between, make the filling: Mix the fine cubes of bacon with the curd cheese, mountain cheese and finely chopped herbs.
Take half of the pasta dough out of the refrigerator and roll out thinly. Using a small spoon, place the curd and bacon filling on the dough in small portions about 5 cm apart. Whisk the egg and brush the dough between the heaps with it. Roll out the second half of the pasta dough thinly as well, place it on the prepared pasta sheet and press it down lightly. Cut out ravioli with a pastry wheel and press the edges well. Place the ravioli in plenty of boiling salted water, reduce the heat and cook the pasta uncovered in the gently simmering water for about 4 minutes.
Remove the ravioli in Tyrolean style, drain well and serve with brown butter.