Goat Cheese Ravioli

4 ounces chèvre 4 ounces zucchini, small dice 2 teaspoons extra virgin olive oil pinch kosher salt ½ teaspoon fresh thyme, chopped 20 wonton wrappers water and cornstarch for sealing wontons

Crumble chèvre in a mixing bowl and reserve. Place a 10-inch skillet over medium heat. Add the olive oil and zucchini and sautЋ gently over medium heat until the edges are golden, about 8 minutes. Remove from heat and add to chèvre with the chopped thyme and salt and combine well with a spoon. Prepare work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and ravioli filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place 1 tablespoon of filling in the middle of each wrapper. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. Continue to make the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the CuisinartЄ Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Drain ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately. Serve ravioli with your favorite marinara or pasta sauce. *Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.