Place the wonton wrappers on a plate and cover them with a damp paper towel to prevent them from drying.

Chop the mushrooms, lengthwise and thin.

Finely chop the bell peppers

Cut the shallots in circular shapes

Chop the jalapeño finely.

In a medium pan, add the extra virgin olive oil and heat at medium heat

Add the garlic cloves after 30 seconds.

Roast the garlic for 30 seconds before adding the mushrooms, bell pepper, shallots and jalapeño.

Let the veggies saute for about 7 minutes on medium to low heat, stirring occasionally.

Add the other ingredients, except for the lime juice.

Sauté until the mushrooms have shrunk to half their size and browned.

Add the lime juice, mix and set aside.

While the veggies are sauteing, add the amaretti cookies in a mini food processor and grind until they are a fine powder consistency.

Add the ricotta cheese and blend on low speed until all the ricotta is blended with the amaretti.

Add the sauted veggies to the blender with the ricotta mixture.

Process until everything is blended and there is a cream cheese consistency to the mixture.

Adjust for taste at this point.

Transfer the mixture to a bowl

On a flat surface, place a wonton wrapper.

Place the floured side of the wonton at the bottom.

Add 1/2 tsp of the veggie and ravioli mixture to the middle of the wonton.

Using a brush, wet the edges of the wonton wrapper.

Take the bottom left corner and roll it to the top right of the wonton wrapper. This will form a triangle shape.

Start by gently pushing right where the filling ends and work your way to the end of the triangle.

Make sure you leave no air bubbles.

Tightly seal the edges because this will make sure that the filling doesn’t spill out when it is boiling.

Dampen the left and right corners of the longest side of the triangle.

Join them together and press gently but firmly.

Set it on a dish and cover with a damp cloth.

Repeat the above process for the remainder of the wontons.

Before making your second wonton, start boiling water on the stove top. I usually fill the pot 3/4 of the way and add 1 tsp of salt.

When all the ravioli has been made, gently place them in the boiling water. You can place them one at a time in the water or place all of them at once.

When the wontons rise to the top, use a strainer to remove them from the boiling water. Set them on a plate.

Prepare the brown butter sauce.

Heat a heavy skillet at medium heat and place the butter stick on it.

Add the Sage and let the butter brown. Will take about 3-4 minutes. I whisk it constantly (but gently) to prevent it from sticking at the bottom.

Remove the butter sauce from the heat and transfer it to a glass bowl. Be very careful not to touch the bowl because it is very hot.

Don’t wash the skillet, just place it back on medium heat.

Add the cherries to the skillet. If the skillet seems too dry, add 1 tsp of the brown butter sauce.

Let the cherries’ skin crinkle, then add the ravioli. Saute for about 1 minute.

Transfer the ravioli and cherries to the serving dish.

Using a spoon, drizzle the brown butter sauce. You may not use all of the brown butter sauce. (I strain the remaining brown butter sauce and put it in an air-tight container. Then, I use it for cookies or other baking needs.)

Top with the pistachio powder and grate some parmesan cheese on it right before serving.

Serve immediately and enjoy.