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For RAVIOLI:
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Rehydrate the sun-dried tomatoes in boiling water for 30 minutes.
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Pat dry and grind with 4 basil leaves in a food processor.
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4
Mix the tomato-basil and cheeses in a bowl and taste, adding more cheese if desired.
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Add the egg and mix to coat.
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6
Line a baking sheet with parchment paper.
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Lay out 24 wonton wrappers (give or take, depending on how full you make them) and divide the filling between them.
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Place a spoonful in the center of the wrapper, leaving space around the edge.
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Be careful not to make them too full or they wont seal well.
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Brush the edges of the wrapper with egg white and place another (new) wrapper over top, sealing the edges together.
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Pick up the now assembled ravioli and press the edges together firmly and place on the wax paper.
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Once they are all assembled, boil a pot of water, add salt, and boil the ravioli for 4 minutes (in batches if its a smaller pot).
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Keep cooked ravioli warmed on a plate in a 250F oven if working in batches.
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For SAUCE:
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Puree the 10 basil leaves, wine, and garlic in a food processor.
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Transfer to a saucepan and add the cream.
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Whisking frequently, simmer over medium/medium-high heat for around 15 minutes or until reduced by half.
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Add the butter and whisk in until melted.
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Remove from the heat and add salt and pepper to taste.
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Pour over ravioli and serve.
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Note: Sauce will have a mild basil taste with 10 leaves; add more if you prefer a stronger basil flavor.
