Ingredients: wonton wraps, ricotta cheese, shredded fresh parmesian cheese, italian seasoning, egg.
Preparation: on a flat dry surface lay the separated, single won ton wraps (if you want round ravioli use a cookie cutter or a glass and make the cut in the center of each wrap). Mix the cheese's and the italian seasonig in a bowl. Separate the egg. Put a teaspoon or so of mixture on each wrap and brush the edges with the egg white; top with another wrap and seal the edges by pressing with a fork or your fingertips. These can be prepared ahead and refrigerated.
Cooking: bring a large pot of salted water to a boil and place the ravioli's in the water and bring to a gentle boil, so that they stay together. When they rise to the surface they are done, cooking time is short about 3 to 4 minutes. Strain. Top with marinara sauce and parmesian cheese and serve.
Marinara Sauce: place tomato sauce, fresh garlic gloves, and basil, in a sauce pan. Bring to a boil, cover, reduce heat and simmer for 45 minutes to 1 hour. Stir ocassionally. This sauce can be stored for several days and can also be frozen. It has many uses.
Other fillings can be used in the ravioli.
Enjoy!