Finely dice onions and mushrooms. Fry on butter with salt and freshly ground pepper. When they are soft and golden, remove them from the heat, add fragmented pate and a little bit of broth. Mix all to get a uniform filling for dumplings or ravioli. Preparation of dough for dumplings: Pour flour into a bowl, add egg, a little bit of oil, salt, and warm water. Knead dough until its putty-like. Place the dough in a fridge for a while. Roll the dough, then put a little bit of stuffing on it and form dumplings (the same method can be used to make ravioli). Boil briefly in a boiling, salted water. Preparation of the butter-herbal emulsion: Melt fresh butter in a pan, add a little bit of broth, salt, pepper, and finely chopped parsley leaves. Add young spinach leaves to a hot pan with a little bit of butter and season with salt and pepper. After 1 minute the spinach will be ready — just rinse the excess water. All that remains is to arrange all the ingredients on a plate and enjoy!