Line a baking sheet with parchment paper and set it close to the work station.
Cut the wonton wrappers so they measure 5 cm (2 in) square. Set aside.
In a bowl, combine the Ricotta di Campagna Cheese, Mozzarellissima Shredded Cheese, and Very Fine Shredded Parmesan Cheese, then stir in the egg, salt, and pepper.
Place a small bowl of water close to the work station. Set a wonton wrapper flat on the work surface, then add a teaspoon of three-cheese filling in the centre of the wrapper. Using the tip of your finger, brush some water around the edge of the wrapper, then cover with a second wrapper and gently press the edges together to seal (make sure to push air bubbles out as you go). Transfer the ravioli to the prepared baking sheet, then repeat the steps to make all the ravioli.
Preheat the oven to 175°C (350°F).
In a shallow bowl, whisk together the bread crumbs, oregano, thyme, and garlic powder. Pour the melted butter into a bowl slightly larger than a ravioli. Dip one ravioli into the melted butter, then let the excess butter drip down. Gently dredge both sides of the ravioli in the bread crumbs. Return the ravioli to the baking sheet, then repeat to dredge all the ravioli.
Bake the ravioli for about 12 minutes, or until they’re golden brown and crisp. While the ravioli are baking, reheat the marinara sauce for serving.
Transfer the ravioli bites to a serving platter. Sprinkle with Saputo Very Fine Shredded Parmesan Cheese and serve with a bowl of marinara sauce for dipping.