Olive and Goat Cheese Ravioli

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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!

* Per serving · 4 servings · Values may vary.