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PdfCook shallots and garlic in olive oil in a small saucepan till shallots are tender, stirring occasionally. Stir in chicken and cheese till mixture is hot.
Roll half of the Cilantro Pasta Dough at a time on a lightly floured surface into a 13-inch circle about 1/16 inch thick. Let stand 20 minutes. With a 3-inch round cutter, cut 36 circles (reroll scraps if necessary to get 36 circles). Place about 1 tablespoon chicken mixture in the center of half of the circles. Lightly brush water around the edge of circles. Top each with a plain pasta circle. Press edges of dough together to seal. Let stand 5 to 10 minutes.
Bring 3 quarts water to boiling in a large pot. Add ravioli several at a time to maintain the boil. Boil till ravioli float to the surface, about 3 minutes. Drain immediately.
Meanwhile, melt butter, pine nuts, and walnuts in a small saucepan over medium-low heat, stirring frequently, till butter is lightly browned.
Place two or three ravioli on a small plate. Spoon the butter mixture over the ravioli, giving each serving a walnut half and some pine nuts. Garnish with cilantro sprigs and, if desired, cherry tomato halves and fresh basil.