Ingredients
¾cupwalnuts
½lbyoung Pecorino cheese
½cupheavy cream
salt and freshly ground pepper
48wonton wrappers
6tbspunsalted butter
2tbspmarjoram leaves
Preparation
Preheat the oven to 350 degrees F.
Put the walnuts on a pie plate and bake for about 5 minutes, until lightly toasted and fragrant. Let cool, then coarsely chop.
Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper.
On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper.
Top with 4 more wrappers, press to remove any air pockets, and then press well around the edges to seal.
Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.
In a medium skillet, cook the butter over moderate heat for about 5 minutes until it just starts to brown. Remove from the heat.
Add the ravioli to the simmering water and cook for about 2 minutes until just tender. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels.
Reheat the butter, letting it boil over moderately high heat until richly browned. Add the marjoram leaves and let wilt for about 5 seconds.
Pour the browned butter over the ravioli, sprinkle with the toasted walnuts, and serve right away.
Make-Ahead: The assembled ravioli can be covered with plastic wrap and refrigerated for up to 4 hours.
