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Mix Goat Cheese With Parmesan, Gruyere, Chives, Egg And Half The Garlic. Season With Salt And Pepper. Place 1 Or 2 Tablespoons Of The Cheese Mix In The Center Of The Won Ton Wrapper, Then Wet Edges With Water. Top With Second Wrapper And Press Edges Together To Seal. Dust Each Ravioli With Flour. In A Large Saucepan, Saute The Shallots And Garlic In Oil Until Softened. Add Wine And Cook For 2 Minutes. Add The Stock And Asparagus, Bring To A Boil, Then Reduce Heat And Simmer For 5 Minutes. Meanwhile, Cook The Raviolis In Salted Boiling Water For 4 Minutes. Place 4 Raviolis In A Large Bowl And Pour A Ladle Of Broth Over. Sprinkle With Parmesan And Herbs. Serve.
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