Melt the butter over medium heat in a dutch oven. Add the tomatoes through red wine vinegar and bring to a boil. Turn heat down to low and cover. Simmer, stirring occasionally for 45 minutes.
While the sauce is simmering, make the sausage. Crumble the sausage in a large pan and stir over medium heat until brown.
Add 1/4 cup of Parmesan cheese and stir to combine. Spoon sausage into a large bowl and cover with foil to keep warm. (At this point I washed the pan real quick and put it back on the stove, 'cause you'll need it again.)
To assemble ravioli, brush the edges of a wonton skin, add a tsp of sausage filling and top with another wonton skin. Press along the edges to seal. Repeat with remaining wontons, keeping them covered with a slightly damp paper towel as you work.
Heat olive oil over medium heat in the large pan, and add ravioli, several at a time - but don't crowd them.
Let them get slightly brown on the bottom, about 2 minutes. Add the water, reduce heat to medium low and cover. Steam for about a minute and move to a plate and cover.
To serve, top ravioli with tomato butter sauce and sprinkle with remaining cheese and basil.