Cook 2.5 oz. of baby arugula in boiling water, 2 minutes. Drain under cold water then drain again. Squeeze excess water from arugula, chop and set in bowl. Mix in 250g ricotta, 2 Tbsp. breadcrumbs, 1 egg yolk, 2 Tbsp. pesto, 1/4 cup freshly grated Parmesan, and salt and pepper, to taste. Lay 12 wonton wrappers on a work surface and brush edges with cold water. Spoon a heaping 1 Tbsp. of filling into the centre of each wrapper. Top with another wonton wrapper and firmly press edges together. If desired, use a biscuit cutter to cut into rounds.