In a bowl combine the goat cheese, walnuts, basil, oil, and lemon peel, and mix well. Set aside.

Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet.

Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli and set aside.

Line a large tray with a dry kitchen towel and arrange ravioli in one layer.

Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.

Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and sauté for 2 minutes, until fragrant and shallots are softened. Add the wine and cook until nearly evaporated. Add the cream, bring to a boil, and cook over medium-high until the liquid has thickened and reduced by nearly 50% in volume, about 4 minutes. Stir in the basil, salt and pepper.

Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander.  Remove from the heat and cover to keep warm.

Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through.

Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated Parmesan cheese. Serve immediately.