Make a pasta dough out of the 2 flours, eggs, a bit of water if needed, and if you so choose, mustard or chili flakes.

Mix the goat Cheese, ricotta, Pancetta, parsley, basil, salt and pepper to a smooth paste like mixture

Roll the pasta dough out to very thin sheets approximately 6 inches wide. Distribute the cheese mixture in 1 tablespoon increments about 2 inches apart and seal the ravioli.

Boil some salty water and wait.

In a medium saucepan over medium heat, add the peppers, spices, salt pepper, water, vinegar, and citrus elements. Bring to a slight simmer and cook until the peppers are tender and al dente.

Once achieved. Transfer the pepper mix to a blender and add the mint and some parsley. Blend to a smooth consistency.

Throw your ravioli into the water and melt some butter in a large sautee pan over medium high- high heat. Once the ravioli are finished, throw in some sage leaves to the butter, and transfer your ravioli to the butter pan.

Sautee for approximately 2 minutes to achieve some nice color.

Plate the ravioli and spoon over some of the citrus pepper sauce. Drizzle some olive oil and finish with a healthy grating of Parmesan!

Mangia Mangia! Buon Appetito!