Pasta dishes are always a good idea!
Knead the pasta dough, rest for half an hour, roll out into two thin sheets in the pasta machine. Clean the spinach, blanch for 1-2 min in lightly salted water, drain, rinse in iced water, drain well and squeeze. Chop coarsely and mix with the remaining ingredients for the filling. Place 1 tsp. of filling on a pastry sheet at a distance of approx. 3 cm from each other, brush the pastry in between with egg white, shape the second pastry sheet on top and press firmly. Cut out the ravioli with the pastry wheel and make them in salted water for 4-5 min. Cut the sage leaves into slices, toss briefly in the melted butter. Divide the pasta evenly on plates, drizzle with the sage butter and bring to the table sprinkled with Parmesan.
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