Goat cheese ravioli with tomatoes

Tonight I made ravioli using the leftover wonton wrappers I had frozen after making potstickers a while back. I just had to defrost them for a few minutes and they were ready to use. I bought a small container of the prettiest tomatoes at central market the other day so I used that for a sauce. I like this meal because I got to use up a lot of leftover items with this meal like the wrappers, the pecorino I bought for the Brussels sprout slaw, and the butter lettuce I bought for the turkey burgers.

I put apples, craisins, almond slices, and the rest of my baby spinach I bought for lunch in the salad and made a dressing with lemon, balsamic vinegar and olive oil.

Ingredients:
wonton wrappers (16)
1/4 cup goat cheese
1/4 cup grated pecorino
1 egg beaten
salt, pepper, dried basil
1 container small tomatoes
olive oil
1 tbsp butter
3 cloves of garlic, sliced
parmesan cheese, shredded

directions:
Mix cheeses together and season with a little salt, pepper, and dried basil. Put a small amount of filling on a wonton wrapper. Use your finger to egg wash the edges of the wrapper and then lay a second wrapper on top. Brush gently to get the air out and press down edges. Put in refrigerater with wet towel over them until ready to cook.
Heat the olive oil and butter in a sautee pan over medium low heat. Add garlic slices and sautee for a few minutes until soft. Add the tomatoes and season with salt, pepper, and dried basil. Stir over low heat until tomatoes are puckering and just starting to pop.
Meanwhile bring a pot of water to a boil. Add the ravioli in one at a time and cook until they begin to float. If necessary do this in batches. Remove and add to sautee pan. Stir to coat with sauce and then serve. Top with grated Parmesan.