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1.
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Bring a large pot of salted water to a boil.
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2.
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Meanwhile, lay out the wontons on a flat surface.
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3.
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Spoon about 1/2 to 1 teaspoon of goat cheese on half of each wonton wrapper.
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4.
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Top the goat cheese with an equal amount of black olive tapenade.
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5.
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Gently swipe the outer ring of the wonton with a bit of water on your finger, and then carefully fold the wonton over and seal it shut with your fingers.
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6.
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When all of the wontons are ready, prepare the sauce.
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7.
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Melt the butter and cook on low until it turns a golden brown color.
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8.
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Turn the boiling water to low and add the ravioli.
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(If you leave the water on a rapid boil then it can tear apart the ravioli, which are very delicate.)
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9.
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Gently simmer the ravioli until they float to the top and are transparent.
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This should only take about 3 minutes.
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10.
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Very carefully remove them one by one from the water using a slotted spoon.
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Immediately transfer them to your serving dish.
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11.
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Top the pasta with a handful of cherry tomatoes and olives and a sprinkle of fresh oregano.
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12.
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Add the fresh lemon juice to the hot browned butter and immediately pour over the top of the ravioli.
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(No need to add salt because of the tapenade.)
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Serve hot!
