Agnolotti Pasta with Parmesan and Sage

For the pasta, mix the pastry flour with a pinch of salt. Add the egg and the oil and knead while gradually adding 8-10 tablespoons of water. Make a smooth dough that does not stick to the hands. Wrap in plastic wrap and leave to rest for 1 hour.

For the filling, rinse the spinach and remove the coarse stems. Blanch for 1-2 minutes in salted water. Rinse, drain and chop finely. Peel and chop the onion and garlic. Fry in butter and allow to cool. Mix with the spinach, the Parmesan cheese and the quark. Season with nutmeg, salt and pepper.

For the pasta, thinly roll out the dough and cut out circles of about 7 cm diameter (approximately 2 3/4 inches).

Spoon 1 teaspoon of the filling onto each of the pasta circles. Brush the edges with egg white and fold the circles into crescents. Press the edges firmly and cook each agnolotti for about 4 minutes in salted water. When they rise to the top, they are cooked.

Serve hot and garnished with sage.