Feta, Goat cheese, spinach and quail egg ravioli- I know, this is a complex recipe, but very elegant and fantastic. Take 1.5 cups durum wheat flour in a food processor. AP flour works, almost as well. Add an egg and about 4 tablespoons white wine. Whiz in processor until a ball forms, adding a bit more wine if needed. Set aside to rest. Take a half packet of Garlic and Herb Dip Mix and put into a saucepan with a half cup white wine. Bring to a boil and reduce to syrup, remove from heat and add 4 cups baby spinach. Turn a few times, then cover and allow to wilt for 4 minutes. Toss. Set aside. After 15 minutes and then mix in a half cup of crumbled Bulgarian Sheep’s milk Feta. (my favorite) or any feta. Roll out the dough into sheets. Place first sheet onto ravioli press. Make the dimples into the press, then brush with a beaten egg wash. Place a teaspoon or so of the spinach mixture into the dimples and press against the sides leaving a small depression. Crack a quail egg into the depression, then cover with second sheet of pasta and roll to press. Continue with another set, this should make about 24 ravioli. Sauce to serve over them, take two large shallots and peel and slice thinly. Saute in large skillet with 2 tablespoons butter. When translucent, add the second half of the dip mix, and a half cup of white wine. Bring to a boil and reduce to syrup, then add a cup and a half of half and half, bring to light boil, and reduce a third. Cook the ravioli in boiling water for 3 minutes, then place on plate, and top with sauce. Garnish with chopped almonds, parsley and a few lemon slices.