Cheat'S Round ''Ravioli''....

• 8 Chinese Dumpling wrappers, thawed
• 2 tablespoons grated cheese
• 2 - 3 tablespoons filling: bolognese, vegetables, meat
• 1 tablespoon olive oil
• basil oil or 1 teaspoon of pesto mixed with 2 tablespoons of olive oil

1. Put a litre and a half of water to boil in a large pot. Add some salt and olive oil to it.
2. Set out 4 wrappers and place some cheese and filling on each.
3. Using some water, wet all around the edges of one filling-laden dumpling wrapper and and carefully place a dumpling wrapper on the top, to form a parcel. Work from the core, with the filling to the outside, pressing out the air and pinching together the edges to ensure they're sealed and no filling leaks.
4. Repeat for the other 3 'ravioli' and when done gently lower into pan. Ravioli will sink to the bottom at the start of cooking but will slowly rise to the top, about 8-10 minutes.
5. When this happens, remove with a slotted spoon and plate up.
6. To serve, drizzle with some basil oil.

wrappers, grated cheese, filling, olive oil, basil oil

Taken from food52.com/recipes/2406-cheat-s-round-ravioli (may not work)