1 recipe herbed ricotta filling (see recipe below)

1 tablespoon salt 1 teaspoon vegetable oil

1 (12-ounce) package wonton wrappers

2 tablespoons melted butter or warmed extra-virgin olive oil

Grated Parmesan cheese and ground black pepper for topping

Make the filling. Bring a generous 2 quarts of water to simmer in a large, deep sauté pan if cooking the ravioli immediately after filling. When water starts to simmer, add the salt and oil. Heat oven to 200 degrees and warm 4 pasta plates.

With a large wire rack and a small bowl of water close by, lay 6 wonton wrappers on a clean, dry countertop. Drop 1 tablespoon of filling onto each wrapper. Moisten the perimeter of each wrapper by dipping an index finger in the water bowl. Working with one at a time, top each wrapper with another wrapper, pressing as much air out as possible to seal completely. Transfer to a wire rack, wipe work surface dry, and repeat the filling and sealing process with the remaining wonton wrappers and filling. (The ravioli can be covered loosely with plastic wrap and left at room temperature up to 1 hour or refrigerated up to 4 hours.)

Drop 8 ravioli into the simmering water. Cook until the pasta over the filling starts to wrinkle and the ravioli turn from opaque to translucent, 3 to 4 minutes. With a large solid (not slotted) spoon, transfer a portion of cooked ravioli, a little of the cooking liquid to the warmed plate. Repeat with the remaining ravioli. Drizzle with a portion of butter or oil, sprinkle with Parmesan cheese and pepper, and serve immediately.

Herbed Ricotta Filling

Makes about 1 ½ cups, or enough to fill 24 wonton wrappers

1¼ cups ricotta cheese

¼ cup grated Parmesan cheese

2 garlic cloves, minced

2 tablespoons minced fresh parsley leaves

1 teaspoon dried basil leaves (or 1 tablespoon chopped fresh)

½ teaspoon dried oregano

1 large egg

Salt and ground black pepper

Mix all ingredients in a medium bowl.