Goat's Milk Robiola/Creamy Tomato and Basil Sauce with Speck

This should be a first course but can also be a main course served with a salad and great bread.  I made this pasta dish for a dinner party I just had.  The sauce...you want to wallow in it.  I made these as raviolis but you can make them anyway you want.  I'm also not going to give you a recipe and instructions on making pasta.  Mario Batali's cookbooks and well as most good I-talian cookbooks have great instructions and recipes. I have used, in the past, wonton wrappers instead of making pasta.  Not quite as good but they'll do in a pinch.  Put down one wrapper, add a tsp or so of filling, egg wash the edges, place another wrapper on top and seal the edges.  Drop into boiling salted water and cook until they float to the top and cook one additional minute. Drain and add to sauce.  Here, I'm going to give you an adapted version of the pasta stuffing (goat's milk robiola is a very creamy cheese you can get at Whole Foods)  with the sauce from the restaurant Spiaggia in Chicago.  Serves 4

Goat's Milk Robiola/Creamy Tomato and Basil Sauce with Speck (speck is an I-talian meat you can find at upscale deli counters)

Filling
12 oz goat's milk robiola or fresh white goat cheese at room temp (because of the cost of the robiola, I used 6oz of each)
salt and pepper to taste

Sauce
4 tbls butter
20 fresh basil leaves, plus 4 for garnish
2 tomatoes, peeled, seeded, and diced (dunk whole tomatoes in 1 quart boiling water for 2 minutes.  Put in ice bath and the skin should peel right off)
1 cup heavy cream
32 thin strips speck or bacon, chopped (try to find the speck. It makes a BIG difference)
1/4 cup freshly grated Parmesan cheese
2 tbls tomato paste
salt to taste.

In a med sized bowl, mix together the robiola and the goat cheese until well blended.  Add salt and pepper to taste. Set aside or chill until you are ready to fill the pasta.   You'll use about a tsp for each ravioli.  Use more if you want.

In a med. saucepan, over med. heat, melt the butter with the 20 basil leaves.  When the leaves are wilted, add the tomatoes and cook for 3 minutes.  Stir in the cream, speck, tomato paste, parmesan and salt to taste.  Mix well.  Drop in the ravioli and coat.  Serve with an additional basil leaf on each plate.