-
1
Heat the olive oil in a large, heavy skillet over medium heat.
-
2
Add the onion and cook until tender, about 3 minutes.
-
3
Add the eggplant, garlic, and chopped oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes.
-
4
Transfer the eggplant mixture to a medium bowl and let cool.
-
5
Once the eggplant mixture is cool, add the cheeses, salt, and pepper.
-
6
Place 6 wonton squares on a dry work surface.
-
7
Place 1 teaspoon of the eggplant mixture on each square.
-
8
Dip a pastry brush in water and wet around the edges of the square.
-
9
Fold the square in half to form a rectangle.
-
10
Using a 3-inch-diameter scalloped-edged cookie cutter, press around the filling to make a half-moon shape.
-
11
Place the finished ravioli on a dry baking sheet.
-
12
Continue with the remaining filling.
-
13
You should be able to make about 60 ravioli.
-
14
Bring a large pot of salted water to a boil over high heat.
-
15
Add the ravioli (you may want to cook them in two batches) and cook until heated through, stirring occasionally, about 2 minutes.
-
16
Drain the ravioli.
-
17
Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter and top with the ravioli.
-
18
Drizzle with more extra-virgin olive oil and sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper.
-
19
Serve immediately.
