||Combine beef, tomatoes, ricotta and parsley. Divide into 24 portions.
||Lay half of the wrappers on a flat board. Top each with one portion beef mixture.
||Moisten edges of wonton wrappers. Top with remaining wrappers and press edges gently together.
||Place in single layer on baking paper to prevent sticking.
||Bring large pan of water to the boil. Cook ravioli in rapidly boiling water for 7 minutes until softened and filling is cooked. Drain well.
||Meanwhile heat pasta sauce over low heat until boiling.
||Serve ravioli in shallow bowls topped with pasta sauce, shaved parmesan and fresh basil leaves.