Step 1

Start by making the ravioli. Crack the egg into a mixing bowl and whisk lightly. Add the cheese, salt and baking powder, and stir to coat.

Step 2

Lay the ravioli or wonton wrappers out on a clean countertop. Place a spoonful of the cheese mixture in the center of each circle of dough. Fold into a half moon shape and pinch to seal, pressing out any air bubbles. (If using wonton wrappers, gently run a damp finger around the edge to make sure the dough sticks to itself.)

Step 3

Partially unwrap the stick of butter and grease a Pyrex or other 9×13 glass baking dish.

Step 4

Bring a large pot of salted water to boil. Preheat the oven to 375°F.

Step 5

Add the egg noodles to the boiling, salted water and stir. When the noodles have 5 minutes left to cook, add in the ravioli. Stir again and cook until ravioli floats, about 5 minutes. Drain and add to the buttered pan. Cube the remaining butter and scatter over the top of the noodles. At this point, the dish can be covered and refrigerated until ready to bake. (You can do this 1-2 days ahead of time and reheat tightly covered with foil.)

Step 6

Bake for 20 minutes or until the center is warmed through and the edges begin to crisp.

Step 7

Carefully remove the foil and bake for an additional 15 minutes — the sides and top will have dark crispy bits. Cool 5 minutes before serving.