Cook 2.5 oz. of baby arugula in boiling water, 2 minutes. Drain under cold water then drain again. Squeeze excess water from arugula, chop and set in bowl. Mix in 250g ricotta, 2 Tbsp. breadcrumbs, 1 egg yolk, 2 Tbsp. pesto, 1/4 cup freshly grated Parmesan, and salt and pepper, to taste. Lay 12 wonton wrappers on a work surface and brush edges with cold water. Spoon a heaping 1 Tbsp. of filling into the centre of each wrapper. Top with another wonton wrapper and firmly press edges together. If desired, use a biscuit cutter to cut into rounds.

Bring a large pot of lightly salted water to a simmer. Line a baking sheet with parchment paper and coat lightly with olive oil. Preheat oven to 200˚F. Boil ravioli in batches of 3 for 90 seconds to 2 minutes, just until the wrapper becomes tender and somewhat translucent. Carefully lift the ravioli out of the pot and set on the baking sheet, not touching. Keep ravioli warm in the oven while cooking the rest

Serve ravioli on a pool of your favourite pasta sauce. Sprinkle with freshly grated Parmesan cheese. Serve 2 to 3 ravioli per person as a starter or 4 to 6 per person for a main course.