Mix the filling ingredients together. Lay 12 of the wonton wrappers out on a flat work surface, and wet them lightly around the edges with a little water. Divide the cheese mixture among the wrappers, mounding approximately 1 tablespoon in the center of each. Cover with the remaining wrappers, press gently around the edges to seal.
Carefully place the filled wontons in 3-4 qts boiling water, moving them gently at first so they don't stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes.
Meanwhile, combine the olive oil, lemon juice, pepper, salt, and chicken stock in a bowl, and stir well. Drain the ravioli and serve three per person, with a little sauce drizzled on top. 4 servings
Note: The ravioli can be filled and cooked ahead of time; after draining them, submerge in a bowl of cold water to stop the cooking. Then drain again, and set aside in a single layer. Reheat in a microwave oven, or very quickly in boiling water, just before serving with the sauce.