For the filling:
1 lb whole-milk ricotta, drained overnight in the fridge
1/4 cup grated pecorino romano cheese
1 tsp salt
1 tsp pepper
1/4 finely minced parsley
For the ravioli:
48 wonton skins
1 egg, beaten with 2 Tbp water
Ricotta, strained of excess liquid.
All mixed up.
A good consistency for filling.
Egg wash on the wonton skins.
A modest dollop of cheese filling. Don't overfill!!
Cover, and press around the edges.
The finished ravioli.
4 minutes in rapidly boiling salted water,
then sauced and ready to go!