Place the flour on your work surface and make a well in the centre. Add the salt, egg and egg yolk and add a little water. Mix together to form a dough and knead for a few minutes until smooth. Wrap in plastic wrap and chill for half an hour.
Cut the dough into two pieces and flatten it with your hands. Dust with flour and use a pasta machine to roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length, you will need to cut them to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.
Heat a little oil in a pan and add the onion and garlic and sauté on low heat until soft. Add bay leaves, mushrooms and fresh thyme and sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley and season to taste.
Gently place a sheet of pasta on the ravioli board and place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash and then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis.
Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.
Place the pancetta on a lined baking tray & bake until crisp. Set aside.
Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper.
While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper.
Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage.
Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan.