Place the cooked chicken into the bowl of a food processor and pulse to mince.

Add the ricotta cheese, fresh basil leaves, and grated Parmesan cheese into the bowl.

Pulse until the ingredients are completely combined.

Season the filling with the kosher salt and coarse black pepper.

Spread four wonton wrappers flat onto your clean work surface.

Place a spoonful of the chicken filling directly into the center of each square.

Place a small, fresh basil leaf on top of the filling mound.

Use your finger or a pastry brush to wet the entire border of the wonton square with water.

Place a second wonton wrapper on top of the filling.

Gently press down with your fingers, working from the center out, to push out the air and seal the ravioli.

Use the tines of a fork to firmly crimp and seal the outer edges.

Repeat this process with the remaining wonton wrappers and filling.

For the brown butter sauce, warm the butter in a skillet over low heat until it begins to froth and turn golden, about 5 minutes.

Toss the sage leaves into the brown butter and continue cooking for two minutes more.

For the red sauce, heat the marinara sauce in a small saucepan over low heat.

Stir in the half and half until the sauce is creamy and warm.

Fill a deep pot with water and bring it to a rolling boil.

Season the boiling water with a generous amount of salt.

Carefully lower the ravioli into the pot, one at a time, working in small batches so you do not overcrowd the pot or tear the delicate wrappers.

Boil until they float to the top and become tender, just a few minutes.

Use a slotted spoon or spider skimmer to gently lift the ravioli from the water and transfer them directly into either the brown butter or the red sauce.

Garnish the finished dish with extra grated Parmesan cheese and toasted pine nuts.