Instructions: In a medium bowl, stir together the chevre, 1 egg, bread crumbs and salt and pepper to taste. Cut the pasta sheets into 3 inch squares (each sheet should yield 12 squares). In a small bowl, whisk the remaining egg with 1 tablespoon water.

Place 1 tablespoon goat cheese filling in the center of each pasta square.

Brush the edges of the pasta squares with egg and fold into a triangle. Seal by pressing the edges with the tines of a fork.

Heat the olive oil in a large skillet. Cook the pancetta in the olive oil over medium-low heat, stirring often, until the pancetta is golden brown and crispy. Drain on paper towels.

Bring a large pot of water to the boil.

To make the browned butter sauce, melt the unsalted and salted butters in a medium skillet over medium heat. Continue heating until the butter is a light golden brown (the butter will foam while it is browning). Be very careful not to burn the butter. Add the cream and continue cooking, whisking occasionally, until the sauce is thickened.

Drop the ravioli into boiling water and cook until they float to the top of the water. Drain and divide among warm serving plates. Drizzle with browned butter sauce, crispy pancetta, cheese and minced parsley and chives. Serve at once.

Note: Sheets of fresh pasta are available at both Pastaworks locations and Justa Pasta, all in Portland.

Note: Use butter only for best flavor.

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