Pecorino Ravioli with Walnuts and Marjoram Recipe

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.