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1
In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well.
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2
Set aside.
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3
Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds).
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4
Around each mound of filling brush dough very lightly with water.
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5
Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well.
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6
With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
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7
Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer.
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8
Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer.
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9
Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
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10
Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat.
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11
Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes.
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12
Remove nuts from the pan.
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13
Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute.
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14
Add the wine and cream, and bring to a boil.
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15
Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes.
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16
Stir in the basil, salt and pepper.
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17
Remove from the heat and cover to keep warm.
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18
Bring a large pot of salted water to a boil.
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19
Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes.
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20
Drain in a colander.
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21
Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through.
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22
Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese.
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23
Serve immediately.
