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Cut the lasagne sheets in half lengthways. Cut the Taleggio into small dice. Place them along the length of one pasta strip with about 2cm space between each one. Sprinkle over a tiny amount of sage and a little salt and pepper. Brush around each cheese mound with a little water. Press the other half of the pasta gently onto the cheese. Press around each cheese mound with your finger to release any trapped air. Cut around each one with a knife to make separate ravioli.
Press the edges with the tines of a fork to seal then leave to dry on a floured baking sheet. Bring a large pan of salted water to the boil and add the ravioli in batches, poaching them at a gentle simmer for about four minutes or until the pasta is just tender. Meanwhile melt the butter in a saucepan. Divide the pasta between dishes and pour over the butter. Sprinkle with Parmesan and grind over some black pepper.
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