Preparation

• Fill a large pot three-quarters full with water and bring to a boil.
• In a small bowl, combine ricotta, goat and Parmesan cheeses and mix well. Stir in chives, basil, salt and pepper and set aside.
• Lay 6 wonton wrappers on a cutting board and place 1 tablespoon of filling in the center of each. Brush the edges with a little water and place another wonton wrapper on top, sealing the edges and pressing out any air bubbles around the filling but leaving about 1/8-inch border from the edge. Repeat with remaining filling and wrappers and set aside.
• Heat marinara in a small saucepan over low heat until warm, stirring occasionally.
• In a small skillet over medium-low heat, toast pine nuts until just brown, about 3 to 5 minutes.
• While pine nuts are toasting cook ravioli in boiling water until the ravioli float to the top, about 2 minutes. Drain, toss with marinara sauce and garnish with extra parmesan and toasted pine nuts.