Agnolini with Goat Cheese, Fresh Ricotta, Peas and Herbs

Agnolini, like ravioli, are filled pasta. These half-moons, made by cutting the pasta into rounds and then folding them in half, are a perfect pocket for cheese. Ricotta is the traditional filling, but goat cheese adds a tang and complements spring peas and herbs. Serve with a crisp white wine.
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