Using a 3″ heart-shaped cookie cutter, cut the wonton wrappers into hearts (cut 30 hearts to make 15 ravioli, though you may have enough filling to make a few more).

Place 1 tsp pesto in the center of one wonton heart.

Dip finger in a small bowl of water and dab around edges of the wonton heart.

Top with a dry wonton heart and gently press the edges together to seal.

Bring a large saucepan of salted water to a boil.

Gently place several hearts in the water at a time and cook for 2 – 3 minutes.

Remove ravioli hearts from water with a slotted spoon and transfer to a plate.

Sprinkle with parmesan cheese and serve immediately.