Puree the ricotta and gorgonzola in a food processor.

Add chiffonade of basil.

Use one won ton wrapper for the bottom and one for the top. Put about a shy tablespoon of the mixture on one skin, with a pastry brush, (or your finger) wet skin all around and top with a second skin. Press to seal and set aside on a baking sheet until all are finished.

Boil a big pot (or two) of salted water and cook ravioli for about 2-3 minutes until they bob back up to the surface. Don't over-crowd them or they won't cook as fast.

Top with Summer Pasta Sauce.

*If you're not crazy about blue cheese, try just the ricotta, some fresh garlic and fresh basil