Spring Pea Pesto Ravioli

In a bowl, combine the ricotta, mozzarella and egg. Season with salt and pepper.

Line a baking sheet with parchment or wax paper and set it next to your work surface. Arrange 10 wonton wrappers on your clean work surface. Top each with a rounded teaspoon of filling. Moisten the edges with water and, working with 1 at a time, fold each in half to form a triangle. Press down around the filling to seal the edges together. Transfer the ravioli to the prepared baking sheet in a single layer. Repeat with the remaining wrappers.

In a large pot of boiling, salted water, drop in the ravioli (you’ll want to cook them in 2 batches). Cook until the ravioli float to the surface, about 3 minutes per batch. Remove the cooked ravioli from the pot using a slotted spoon and set aside. Allow the water to come back to a boil before adding and cooking the second batch.

Divide the ravioli between 5 plates, drizzle with pesto sauce, sprinkle peas over it and top with sun-dried tomatoes and Parmesan cheese.