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1
In a small bowl combine goat cheese, blue cheese, 1/4 cup of Parmesan cheese, the potato and two eggs.
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2
Mix well and add 2 tablespoons each of chervil and chives.
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3
Season to taste with salt and pepper and refrigerate.
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4
Dust a work surface with semolina flour and roll out half the pasta dough by hand or by machine, making a strip about 30 inches long and 5 inches wide.
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5
Lightly beat the remaining egg and brush the strip halfway along its length with half the beaten egg.
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6
Put heaping teaspoons of the cheese mixture on the dough that has been brushed with the egg, making 12 mounds of the mixture about 2 1/2 inches apart.
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7
Cover with the plain half of the dough by folding it back along its length and press the dough down around each mound.
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8
Using a cookie cutter or a knife, cut 3-inch rounds or squares and arrange the cut ravioli on a tray dusted with semolina.
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9
Repeat with the remaining dough and filling.
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10
Cover and refrigerate until ready to use.
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11
(The ravioli may be frozen.)
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12
Bring a large pot of water to a boil and add the olive oil.
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13
While water is coming to a boil, bring chicken stock to a simmer in a medium to large saucepan and season with pepper.
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14
Whisk in the butter and cook about 5 minutes, until slightly thickened.
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15
Remove from heat.
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16
Add a little salt to the boiling water; add the ravioli, reduce heat to medium and cook ravioli for 5 minutes.
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17
Remove ravioli with a slotted spoon and drain on clean towel.
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18
Reheat the sauce and stir in the sage, marjoram and remaining chervil.
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19
Stir in the remaining Parmesan cheese and season to taste with salt and pepper.
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20
Add the cooked, drained ravioli to the sauce; simmer a minute or two, and then spoon the ravioli into four warm bowls, spooning the sauce over each.
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21
Garnish with a sprig of chervil and serve at once.
