For the potato dough
Wash the potatoes well and cook or steam them whole with the peel until soft, which will take approx. 45 minutes (the cooking time depends on the size of the potatoes). Check the cooking level with a fork. Put the cooked, unpeeled potatoes into the potato masher as the peel will remain in the potato masher. Put the mashed potatoes on a pastry board or in a bowl and let cool. This step is also very important, as cold potatoes absorb less flour. Add soft butter in small pieces, egg, salt, pepper and flour to the cold potatoes and knead quickly with your hands, until you get a homogeneous, soft and non-sticky dough. Knead the dough quickly and not for too long: the more you knead it, the more flour it will absorb and the more flour you will have to add to get a non-sticky dough. However, the amount of flour is indicative and very much depends on the type of potatoes you use.

For the filling
Wash and peel the apples, remove the core and cut them into cubes of approx. 8x8 mm. Melt the butter in a pan and add the thyme sprigs. Then add the apple cubes and sauté them for a few minutes until they are a little bit softer, but still firm to the bite. Season with salt and pepper and put aside to let cool.
In the meantime, cut the cheese into cubes. Add the cubes to the lukewarm apples, stir and let cool completely.

For the sauce
Wash and peel the Golden Delicious apples, remove the core and cut them into thin slices. Melt half of the butter in a pan and sauté the apple slices in melted butter for a few minutes until soft. Deglaze with white wine and let evaporate. Season with salt and pepper. Add the remaining butter and remove from heat when melted.

Completion
Cut the dough into 6 pieces. Take the first piece, divide it in half and roll out both halves to a rectangle of approx. 25 x 10 cm on a floured surface. Then add 4 piles of filling along the dough but make sure you leave a few cm between the piles and along the edges. Cover with the second half of the dough, pressing well along the edges and between the piles of filling. Cut the edges evenly and press slightly along the two long edges with the tines of a fork to make the two layers of dough adhere to each other so that the filling can’t come out during cooking. Then cut out four ravioli with a pastry wheel or a sharp knife. Make the edges adhere well by using your fingers or the tines of a fork.

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 and cook for a few minutes in 2-3 rounds, depending on the size of your pot. Remove the ravioli from the water with a skimmer and put them directly in the pan with the sautéed apple slices. Stir gently and distribute the ravioli on the plates. Finish by sprinkling them with toasted hazelnuts and thyme leaves.

Suggestion
If you would like to speed up preparation time a little bit, you can peel the potatoes, cut them into cubes of approx. 3 x 3 cm and steam them for approx. 25 minutes instead of cooking the whole potatoes. In this case, we strongly recommend you to steam the potatoes as they absorb too much water during cooking and become watery. They then need much more flour when preparing the dough and thus your ravioli become hard.