In a large skillet heat the olive oil over medium heat. Add the onions and cook until tender, about 3 minutes. Add the eggplant, garlic, and oregano, and continue to cook until the eggplant is soft and starting to fall apart, about 12 minutes. Remove from the heat, transfer the eggplant mixture to a medium bowl and let cool.Once the eggplant mixture is cool add the cheeses, salt, and pepper. Place 6 wonton squares on a dry work surface. Place 1 teaspoon of the eggplant mixture on each square. Dip a pastry brush in water and wet around the edges of the square. Fold the square in half to form a triangle. You can be creative as you wish in forming the shapes. Meg made some that were mini purses, looked really cool. Place the finished ravioli on a dry baking sheet. Continue with the remaining filling. The recipe should make approximately 54 ravioli.
Bring a large pot of salted water to a boil over high heat. Add the pasta in two batches and cook until heated through, stirring occasionally, about 2 minutes. Drain the ravioli. Drizzle a small amount of extra-virgin olive oil on individual plates or on a large serving platter. Place the cooked ravioli on the plates or platter. Drizzle with remaining extra-virgin olive oil, sprinkle with fresh oregano leaves and a pinch of salt and freshly ground black pepper. Serve immediately. You can also serve them with sauce. I bet pan-frying them up to reheat and making fried raviolis to dip in sauce would be a great idea too.
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