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( for 4 people )
500 g whole wheat flour
For the filling;
200 g İçim String Cheese, grated
10 g walnuts
For the sauce;
400 g yams, chopped into 3 cm pieces
300 g vegetable broth
2/3 cup olive oil
A pinch of salt
1 clove of garlic
İçim Kashar Cheese
Fresh greens, chopped
Place the flour and eggs in a mixing bowl. Knead until you get a homogeneous dough and wrap it in stretch film. Let the dough rest in the refrigerator for at least 1 hour.
Separate İçim String Cheese into strips. Mix it with the crushed walnuts and roll them in your hands to form small balls.
Boil the Jerusalem artichokes in boiling water for 6-7 minutes without adding salt. Sauté a clove of garlic with 2 spoons of olive oil in a small pan and add it to the boiled Jerusalem artichokes. Adjust the salt and cover it with vegetable broth. Boil again, chop with a hand blender and strain through cheesecloth. Keep the resulting sauce warm.
Roll out the rested dough with a rolling pin and cut 40 squares of 6 cm in size using a round mold. Place cheese and walnut balls in the middle of 20 of the circles and cover them with the other 20 squares. Make sure the dough sticks to each other by pressing the edges. Make sure that the glued ends are thinned by pressing them firmly.
Put plenty of water in a pot, add a pinch of salt and boil it. Boil the ravioli in boiling water for 3-4 minutes.
Spread the hot yam sauce on the bottoms of the plates and place the ravioli on the sauce. Decorate them with grated İçim Kashar Cheese and fresh greens.