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1
In medium bowl, beat goat cheese with electric mixer.
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2
Add egg and beat until smooth and creamy.
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3
(Alternatively, blend goat cheese and egg in food processor, then transfer to medium bowl.)
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4
Add 1/3 cup chives, parsley, savory, garlic, and salt and pepper to taste; mix thoroughly with a rubber spatula.
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5
Bring large, wide pot of lightly salted water to a boil.
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6
Lay about 12 wonton wrappers on clean work surface.
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7
Using pastry brush, moisten edges with water.
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8
Place a heaping teaspoonful of goat-cheese filling in center of each wrapper.
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9
Top each with another wonton wrapper, pressing down gently on filling to flatten slightly.
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10
Press wontons togetheraround mounds of filling.
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11
Using a 2-inch serrated round cutter, cut out circles, discarding trimmings.
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12
Set ravioli on a baking sheet.
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13
Repeat with remaining wontons and filling.
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14
(Ravioli can be prepared ahead; cover and refrigerate for up to 1 day.)
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15
In large skillet, bring Vegetable and Herb Broth or Fresh Tomato Sauce with Thyme to a simmer over medium heat.
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16
Reduce heat to low.
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17
Stir in butter and keep sauce warm.
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18
Drop half of ravioli into boiling water.
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19
Cook until ravioli are tender and float to the surface, about 2 minutes.
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20
With slotted spoon, transfer ravioli to topping in skillet.
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21
Repeat with remaining ravioli.
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22
Divide ravioli and topping among warm deep pasta plates.
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23
Sprinkle with remaining 1 Tbs.
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24
chives and Parmesan cheese, if desired.
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25
Serve immediately.
