Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, Parmesan cheese, salt, and black pepper.

Assemble the Ricotta Pillows: Lay out several wonton wrappers on a clean surface. Place about 1 teaspoon of the ricotta mixture in the center of each wrapper. Lightly moisten the edges of the wrapper with water using your finger, then fold it in half to form a triangle, pressing firmly to seal the edges. Repeat with the remaining wrappers and ricotta mixture. Set the prepared "pillows" aside on a tray.

Cook the Pancetta: In a large skillet, warm the olive oil over medium heat. Add the diced pancetta and fry until it’s nice and crispy, which should take around 4-5 minutes. Remove the pancetta from the skillet with a slotted spoon and set it aside, leaving the rendered fat in the skillet.

Make the Sauce: In the same skillet with the pancetta fat, add the butter, shallots, and garlic. Cook for 2-3 minutes until softened and fragrant. Pour in the diced tomatoes and dry vermouth, stirring to deglaze the pan.

Add the Tomato Sauce and Cream: Stir in the Bertolli® Organic Five Cheese Tomato Sauce and half-and-half (or cream). Add salt and pepper to taste, then stir in the fresh basil or parsley. Return the crispy pancetta to the sauce.

Cook the Ricotta Pillows: In another pot, bring salted water to a gentle simmer. Drop the ricotta "pillows" into the water, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until the wonton wrappers become translucent and the pillows float to the top. Use a slotted spoon to carefully transfer the cooked pillows to a plate.

Serve: To serve, gently toss the ricotta pillows in the creamy pancetta tomato sauce until coated. Serve hot, garnished with extra Parmesan cheese and fresh herbs for a beautiful finish.