Combine the cheddar, parmesan, blue cheese, ricotta, salt and pepper. Place 2 tablespoons of the mixture onto each wonton wrapper and wet the edges with a little water. Fold in half and press to seal. Heat 1cm of the oil in a frying pan over medium–high heat until hot. Fry the wontons, in batches, until puffed and golden. Drain on absorbent paper. Makes 16.