<http://schema.org/recipeInstructions>
" Prepare Goat-Cheese Ravioli: With 3-inch heart-shaped cutter, cut dumpling wrappers into heart shapes. In medium-size bowl, combine ricotta and goat cheeses, parsley, and pepper. Place 1 teaspoon cheese mixture in center of a heart-shaped dumpling wrapper. Brush egg white on wrapper around cheese mixture; cover filling with another dumpling wrapper. Gently press around the filling to expel any air pockets and to seal ravioli. Place ravioli in a single layer on towel-lined jelly-roll pans or baking sheets. Continue filling, brushing, and sealing to make more ravioli with remaining filling and wrappers. Cover ravioli with clean cloth towel and then with plastic wrap. Set aside 30 minutes or refrigerate if making ahead. Meanwhile, prepare Saffron Cream Sauce: In 1-quart saucepan, heat half-and-half, butter, and saffron threads to boiling over medium heat. Reduce heat to low and simmer until sauce thickens slightly -- about 10 minutes. To cook ravioli, in 4-quart saucepan, heat 3 inches water to boiling over high heat. Add ravioli and cook, stirring gently, 7 to 10 minutes or just until wrappers appear translucent. With slotted spoon, remove ravioli to towel-lined tray to drain. (They are fragile and cannot be poured into a colander.) To serve, gently stir ravioli and Parmigiano-Reggiano into Saffron Cream Sauce. Divide ravioli mixture onto 2 serving plates. Arrange 3 chives on each serving plate. Thinly chop remaining 2 chives and sprinkle on top of ravioli."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27803/heart-shaped-goat-cheese-ravioli-3385/>