Mix cheese, parsley, and lemon peel with pepper to taste. Place about 2-1/2 teaspoons cheese mixture in center of 1 won ton skin (keep remaining skins covered with plastic wrap). Brush skin around filling with water. Lay another skin on top of filling; with a 2-1/2 to 3 inch biscuit cutter, cut to make ravioli round; discard scraps. To seal, press skins close to filling with fingers. As ravioli are cut, place on a floured 10x15 inch pan and cover with plastic wrap. Repeat to fill remaining won tons. (If making ahead, chill, covered, up to 6 hours.) Equally spoon pesto onto 6 salad plates; spread slightly. Meanwhile, bring 3 quarts water to boiling on high heat. Add ravioli; cook, uncovered, until skins are tender to bite, 2 to 3 minutes. With a slotted spoon, lift out ravioli, drain briefly and place 3 on each plate. Garnish with tomatoes and nuts. Makes 6 first-course servings. Per serving: 343 cal (47 percent from fat); 15 g protein; 18 g fat (8.8 g sat); 32 g carbo; 592 g sodium: 34 mg chol. Cilantro pesto: In a 6 or 8 inch frying pan, shake 6 tablespoons pine nuts over medium heat until golden. Pour from pan. Bring 2 quarts water to a boil over high heat. Immerse 2 cups (about 3 oz.) lightly packed coarsely chopped spinach and 1 cup (about 2 oz.) lightly packed coarsely chopped fresh cilantro (coriander) into water; cook just until they turn bright green, about 30 seconds. Drain and let cool. Press out excess water. In a food processor or blender, smoothly puree spinach, cilantro, 1/3 cup water, 1/4 cup of the pine nuts, and 1 clove garlic (optional). Add 1 or 2 tablespoons of 1emon juice. and sa1t and pepper to taste. (If making ahead, cover and chill up to 6 hours.) Save extra nuts to garnish ravioli.