Ricotta Ravioli

Add beaten eggs to the sifted flour, add salt and knead the steep dough. Set aside, wrapped in plastic wrap for 1 hour.
Sort the spinach leaves by removing the damaged ones. Rinse with running water and blanch in boiling water for about 5 minutes. Let drain in a colander.
Finely chop the onion and fry in butter until it becomes soft. Mix with spinach leaves, which are finely chopped and ground with a blender. Pour in the ricotta and sprinkle with finely grated cheese. Mix well. We warm up all this a little, about 2 minutes. The filling is ready.
Divide the dough into 2 parts. Roll out each half into rectangular layers. The thinner, the better. The layers should be of the same size. Put the filling on one layer. 1 teaspoon each. The balls of the filling should recede from the edges of the formation by 5 cm, and between them – by 10 centimeters, lubricate around each filling with egg white. Cover with a second layer. With your hands, gently press the dough around the resulting bumps of the filling, you will get 1 common layer in the bumps. Now use a curly knife to cut into squares of 5 cm in size with a bump in the center. So the ravioli preparation is ready.
Cook them as dumplings or dumplings. Add salt to the water, wait until it boils and throw portions of ravioli. Cook for no more than 5 minutes. Remove and allow to drain.
Fry the sage leaves in a frying pan with melted butter. Pour this dressing over the ravioli and sprinkle with grated Parmesan. Now you can treat your family with a pleasant-tasting and hearty dish. I hope everyone will like it.