I feel sort of pleased with myself over this recipe. Smug even. It is my favorite thing- convenient, easy and fast. This is a pantry dish, freshened up for summer. At least, I think it is a pantry dish. I suppose it depends what you usually keep in your pantry/refrigerator?

I always have goat cheese. Weird? I know it is a love hate thing for most people. I love it, if you don’t you could swap out for ricotta.

Olive tapenade. If you don’t have a jar of this in your pantry, you should. It is so convenient fro sprucing up spaghetti sauce, piling on crostini, spreading on sandwiches. We are “olive people” in my household. We have to order sides of olives at restaurants to keep our little girls fingers out of our vodka soaked martini glasses. They will fist fight over olives.

Wonton Wrappers. They keep for ages, and they are great fake ravioli wrappers. Pia is obsessed with ravioli lately. I am not sure what the allure is for her, but she will eat ANYTHING as long as it is in a ravioli wrapper. It is so weird, but I will take it.

So really you could just stuff these with the cheese and olives and call it a day, but because it summer, I added beautiful little cherry tomatoes. And honestly, the little pop of juicy sweetness was the perfect compliment to the salty, creamy, tangy pasta.

Oh. I forgot about the brown butter. I’m not sure I need to say much about this. I mean, its butter. And it’s browned.

I assembled, cooked and licked the plate clean all in about 15 minutes. I guess that doesn’t say much for my table manners, huh? But what it does say is that with minimum effort you can put this gorgeous meal on the table fast. Oh yeah, and it’s freaking good. This is how you make it:

While you bring a large pot of salted water to a boil, lay out the wontons on a flat surface.

Spoon about ½-1 tsp of goat cheese on half of each wonton wrapper.

Top the goat cheese with an equal amount of black olive tapenade.

Gently swipe the outer ring of the wonton with a bit of water on your finger, and then carefully fold the wonton over and seal it shut with your fingers.

When all of the wontons are ready, prepare the sauce.

Melt the butter and cook on low until it turns a golden brown color.

Turn the boiling water to low and add the ravioli. (if you leave the water on a rapid boil then it can tear apart the ravioli which are very delicate.)

Gently simmer the ravioli until they float to the top and are transparent. This should only take about 3 minutes.

Very carefully remove them one by one from the water using a slotted spoon. Immediately transfer them to your serving dish.

Top the pasta with a handful of cherry tomatoes and olives and a sprinkle of fresh oregano.

Add the fresh lemon juice to the hot browned butter and immediately pour over the top of the ravioli. (no need to add salt because of the tapenade) Serve hot!