Combine ricotta and imported crumbled Roquefort in a small bowl. Arrange 24 wontons on a flat work surface and place 2 tsp cheese mixture in the center of each. Use your finger or a small pastry brush to spread egg mixture around the edges of the wonton. Working one by one, place a wonton wrapper on top of the filling and gently press around the filling to remove any air and seal the top wonton in place. Repeat for all 24 ravioli. Cover with a damp cloth and set aside.

Fill a large saucepan with a high edge ¾ full of salted water. Bring to a boil and reduce to a simmer.

In a small saucepan, cook butter over medium low heat until foamy. Watch closely for brown bits to appear and when they do, remove from the heat and add in 2 TB chopped sage, Stir to combine and remove from the heat.

Working in batches, use a slotted spatula to cook 3-4 ravioli at a time in the simmering water, making sure not to overcrowd the pan. Cook for 2 minutes or until ravioli float, use your slotted spatula to transfer to a serving platter. Drizzle with some brown butter sauce. Continue working in batches until all ravioli are cooked and dressed with brown butter. Serve topped with additional crumbled imported Roquefort cheese, toasted walnuts, fresh sage, and fresh cracked black pepper.

Makes 24 ravioli to serve 8 as an appetizer or 4-6 for a meal.