Place peas in food processor and quickly chop.

Add cheese, ricotta and egg and puree until blended well. Add salt and pepper to taste and stir.

Line baking sheet with parchment paper and lightly flour. Have additional sheets ready to the side.

Lay wonton wrappers out on a lightly floured surface and place 1 teaspoon of pea mixture off center on each wonton wrapper. Using a pastry brush lightly coat the edge of the wonton wrapper and fold over pea mixture to make a triangle, press to seal and lay on baking sheet.

Continue on until baking sheet is full, making sure not to touch ravioli, lay the second sheet of parchment on top of ravioli and continue until you have run out of wrappers or pea mixture.

If not cooking right away, place the baking sheet in the freezer.

Freeze for a few hours before cooking, after ravioli are frozen, place enough in a freezer bag to pull out later for dinner. I usually get 3 bags full of ravioli.

When you decide you are ready to cook these guys. Bring a pot of water to boil, in the meantime add butter to skillet with sage over low heat and allow butter to bubble and lightly brown.

When water is boiling add salt and remove ravioli from freezer add immediately to boiling water, do not over crowd the pan, using medium size stockpot I can usually get in around 10 ravioli at a time. Ravioli should be finished in about 4-5 minutes.

Throw cooked ravioli in the butter sauce toss to coat, plate sprinkle basil on top and serve!