1. Finely chop the shallot and sauté in extra virgin olive oil over low heat for 3 minutes.
2. Deglaze with white wine and let it evaporate. Add the horse shredded meat and cook for 2 minutes.
3. OFF THE HEAT, stir in the Greek yogurt, season with salt and pepper, mixing gently until you obtain a creamy, slightly thickened sauce.
4. Cook the ravioli in plenty of salted water, drain al dente and toss in the pan with the sauce.
5. Plate with a little melted truffle butter and a generous grating of Parmigiano.

The bold flavour of horse shredded meat pairs perfectly with the aromatic truffle. Greek yogurt replaces cream with a natural creaminess and a slight acidity that enriches the white ragù. Add the yogurt off direct heat to prevent it from separating. Avoid garlic so as not to overpower the sweet notes of the meat.