Olive and Goat Cheese Ravioli

1. Bring a large pot of salted water to a boil.
2. Meanwhile, lay out the wontons on a flat surface.
3. Spoon about ½ to 1 teaspoon of goat cheese on half of each wonton wrapper.
4. Top the goat cheese with an equal amount of black olive tapenade.
5. 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.
6. When all of the wontons are ready, prepare the sauce.
7. Melt the butter and cook on low until it turns a golden brown color.
8. Turn the boiling water to low and add the ravioli. (If you leave the water on a rapid boil then it can tear apart the ravioli, which are very delicate.)
9. Gently simmer the ravioli until they float to the top and are transparent. This should only take about 3 minutes.
10. Very carefully remove them one by one from the water using a slotted spoon. Immediately transfer them to your serving dish.
11. Top the pasta with a handful of cherry tomatoes and olives and a sprinkle of fresh oregano.
12. Add the fresh lemon juice to the hot browned butter and immediately pour over the top of the ravioli. (No need to add salt because of the tapenade.) Serve hot!