Steps

• To prepare potato ravioli stuffed with apples and cheese, wash the potatoes well and cook them whole, in water or steam, with the peel until they are soft, it will take about 45 minutes, but the time varies based on the size of the potatoes. It is important to always check the level of cooking with a fork.

  When the potatoes are cooked, place them in the potato masher whole and with the peel, as the peel will remain in the masher. Arrange the mashed potatoes on a work surface or in a bowl and let them cool. This is also important because cold potatoes absorb less flour.

  When the potatoes have cooled, add the soft butter in pieces, the egg, the salt, the pepper, and the flour, and knead quickly with your hands until you obtain a homogeneous, soft, and non-sticky dough. Work it quickly and do not overwork it, as the more you work it, the more flour it will absorb and you will have to keep adding more to obtain a non-sticky dough. The amount of flour is still indicative, as it also depends on the type of potatoes.

  

• To prepare the ravioli filling, wash and peel the apples, remove the core, and cut them into cubes of about 5/16 x 5/16 inches. Melt the butter in a pan adding the thyme sprigs. Then add the apple cubes and sauté them with the butter for a few minutes, just the time to soften them a little, they should still remain firm. Salt, pepper, and set aside to cool.

  Meanwhile, cut the cheese into cubes, then add it to the lukewarm apples, mix and let cool completely.

  

• Wash and peel the apples, remove the core, and slice them thinly. Melt half of the butter in a pan and let the apple slices brown for a few minutes until they have softened, deglaze with white wine and let it evaporate. Salt and pepper. Add the remaining butter, when it has melted remove from heat.

  

• Cut the dough into 6 pieces. Take the first piece, divide it in half and roll both halves on a floured surface until you get a rectangle of about 10 x 4 inches. Then add 4 piles of filling along the dough, leaving free a few inches between each and along the edges. Cover everything with the second half of the dough, pressing well along the edges and between the various piles of filling. Trim the edges and run the tines of a fork along the two long edges, pressing slightly, so that the two layers of dough adhere to each other and the filling does not come out during cooking.

  With the help of a pasta cutter or a sharp knife, cut out the four ravioli. Seal the freshly cut edges with the help of your fingers or by running the fork tines there as well.

  Place the ravioli on a well-floured cutting board and proceed in the same way with the remaining dough and filling.

  Bring plenty of water to a boil in a large pot, salt it and immerse the ravioli, ideally in 2-3 batches, not all together, depending on the capacity of the pot. Let cook for a few minutes, then remove the ravioli from the water with the help of a slotted spoon and place them directly in the pan with the apple slices browned in butter. Mix gently and distribute the ravioli on plates. Finish by sprinkling them with toasted hazelnuts and thyme leaves.