Roll out the noodle paste on a pasta machine.

Mix the cheese with the yolk, herbs and seasoning and spoon onto a noodle sheet.

Brush with egg white in between and cover with another noodle sheet. Press down in between the filling, then use a pastry cutter to cut into ravioli.

Poach in salted water, drain and refresh briefly and toss through with the oil.

Serve with the tomato sauce. Fresh parmesan is optional.