Knead flour, eggs, 2 tablespoons of oil, 2 tablespoons of lukewarm water and 1 teaspoon of salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Shape into a ball and wrap in foil and chill for approx. 30 minutes
Peel and quarter the shallots. Heat 1 tablespoon of oil. Brown the shallots in it. Sprinkle with sugar. Douse with red wine. Stir in honey. Let simmer for about 15 minutes.
Mix gorgonzola and curd. Coarsely chop the nuts, add. Wash herbs, dab dry, chop up to a little thyme. Stir breadcrumbs into the cheese-quark mixture. Season with salt and pepper
Cut the pasta dough in half. Roll out halves on a little flour in a thin rectangular shape (approx. 16 x 40 cm). Whisk egg yolk with 1 tbsp. water. Spread 1 half of the pasta dough with it. Filling in 2 rows
spread approx. 10 spots at a distance of approx. 4 cm on the dough plate. Carefully place the other half of the dough on top. Press on the edges and the spaces in between. Cut the dough into ravioli in the middle of the gaps using a wavy wheel.
Cook the ravioli in boiling salted water for 5-6 minutes. Season shallots to taste with 1-2 tbsp honey. Drain the ravioli. Serve with shallots. Garnish with remaining thyme