1 Pasta dough from the refrigerated cabinet 2 egg yolk 2 tbsp GAZİ milk 200 g GAZİ barrel aged feta cheese 150 g low-fat quark or curd cheese 150 g GAZİ churned natural yogurt 200 g chopped walnuts Thyme, salt, fresh pepper 80 g breadcrumbs 800 g shallots 700 ml dark grape juice 8 tbsp dark balsamic vinegar 4 tbsp sugar 2 tbsp olive oil or walnut oil
Grated Parmesan cheese
1. Mix GAZİ barrel aged feta cheese, curd cheese and GAZİ natural yogurt. Chop walnuts and add to the cheese mixture. Wash the thyme leaves, dab dry and finely chop. Stir the chopped thyme with breadcrumbs into the cheese mixture. Season with salt and pepper.
2. Divide the pasta dough into half and thinly roll out the halves on some flour into rectangles. Whisk 2 egg yolks with 2 tablespoons of GAZİ milk. Brush one half of the dough with it.
On the sheet of dough, distribute the filling in two rows with about 10 dollops each spaced at intervals of 4 cm. Carefully place the other half of the rolled-out dough on top of the filling. Lightly press the dough at the edges and then in-between spaces.
With a wheel cutter cut the dough asunder in the middle to create the typical ravioli shapes. Allow the ravioli to simmer in boiling saltwater for 5-6 minutes until no longer raw.
Preparing shallots marinated in grape juice-balsamic vinegar dressing:
3. Peel and quarter the shallots. Sauté the shallots in 1 tablespoon of heated oil. Subsequently sprinkle sugar on the shallots and deglaze with grape juice. Add balsamic vinegar and cook for 10 minutes. Season with salt and pepper. Drain the ravioli dry and garnish with the shallot preparation.
4. Sprinkle coarsely grated Parmesan and truffles on it.