Mix together the ricotta, parmesan, salt, and pepper. Place a teaspoon-sized dollop of the mixture on each wonton wrapper. Brush the edges of the wonton wrapper with water, and pinch together to form a purse shape around the filling. Have fun with it and don’t worry about making it too perfect; as long as the edges are well sealed around the filling, you’re good to go. It’s homemade and supposed to look rustic! Place on a parchment-lined baking sheet until you are ready to cook them.
Bring a large pot of salted water to a simmer while making the sauce.
For the Sauce:
Heat the oil in a medium pot over medium heat. Add in the pancetta and cook until crisped, about 3 minutes. Remove from pan and reserve.
To the drippings, add the butter, shallot, and garlic and cook for 1-2 minutes, stirring almost constantly.
Add in the tomatoes and vermouth and cook for another 1-2 minutes. Add in the the Bertolli® sauce, half-and-half, chopped herbs, and crisped pancetta to the pot. Season, to taste, with salt and pepper. Bring to a gentle simmer and keep warm until ready to serve.
Cook the ricotta pasta in the pot of simmering (not full-on boiling!) water, in batches, for 1-2 minutes or until they float to the top of the water. Remove the cooked pasta from the water with a slotted spoon and add them to the sauce, tossing to coat well. Serve immediately garnished with grated parmesan cheese and herbs.
I recommend cooking the wonton pasta as you need it. Often times, when I make “ravioli” this way, I’ll form them all at once and keep them well wrapped in the fridge until I need them. I will only cook what we plan to eat in one sitting, keeping the rest in the fridge. This ensures the best taste and texture of the pasta. The formed pasta will keep in the fridge for a couple days.