3/4 lb. cream goat cheese
3 tbsp. ricotta cheese
1 tbsp. fresh chopped basil
1 egg, slightly beaten
Salt and pepper
1 tbsp. lemon zest

Mix together and chill in refrigerator 1 hour minimum. Pout 1 tablespoon of mixture onto wonton wrapper and cover with another wrapper. Seal with water around edges. Place in slow boiling water 2 minutes or until floats to top.

SAUCE FOR RAVIOLI:

1/4 c. olive oil
3 lg. cloves garlic, sliced
28 oz. can Italian style tomatoes, drained and chopped
1 tbsp. chopped fresh thyme