Add the cream and wine, and cook until thickened (until the sauce coats the back of the spoon). Make sure to stir the sauce– you don’t want to the cream to burn on the bottom of the pan (this was Forrest’s job!). Once thickened, add the cheese and cook for one more minute. Snip some parsley and basil (about 5-6 leaves of each, or more if you like) and add to the sauce. Serve over ravioli.