Ingredients: 1 cup coarsely grated Beemster® XO and Beemster Herbs 1 tablespoon parsley, finely chopped 1 tablespoon chives, finely chopped 1 tablespoon basil, finely chopped 2 egg yolks Pinch of nutmeg 2 cups fresh pasta dough 1 cup cream Freshly ground pepper Directions: To make the filling, combine the grated cheese and parsley, chives, basil, egg yolks, nutmeg and freshly ground pepper. Roll out the pasta dough on a worktop that has been lightly dusted with flour until it is around 1/8 inch thick. Cut the dough into two sheets of equal size and place spoonfuls of the filling on one sheet every 2 inches. Cover with the other sheet and press down gently with your fingers around each spoonful of filling to create the raviolis. Cut out the raviolis using a round shape (or other fun shape), press down on them once again (primarily to squeeze out the air bubbles) and place them on a clean dishtowel. Boil the raviolis for 4 to 5 minutes and drain. Add the cream and heat gently. Sprinkle with chives and serve on warm plates.