Sift the flour into a bowl and add the 1 egg yolk, salt and nutmeg. Knead the dough of these components, wrap it in foil and leave for 1 hour.
Wash the spinach, pour over boiling water, then cold water and chop finely. Connect the curd cheese with spinach, egg, salt and 70 grams of sharp cheese.
The dough for ravioli, remove the foil and roll out thinly. With serrated shapes cut from it circles, lightly moisten the edges with water. On half of each circle put the spinach-cheese filling, close the other half, and the blind region. Cook the ravioli in boiling water for 6-7 minutes.
For the sauce, finely chop the shallots and garlic and cook them in oil for 3 minutes. Chop the parsley and half in the pan, add the garlic and onions, put there too sour cream and dry seasoning. Simmer all together for 2 minutes, then whisk the mixture into a blender.
Serve the ravioli with sauce on the table, sprinkle them on a coarse grater grated sharp cheese and garnish with parsley.