4 ounces ricotta
1 teaspoon each Parsley, Basil, Thyme
Zest from one lemon
Sea salt and freshly ground black pepper to taste
Combine all ingredients.
1 package Wonton Wrappers (preferably round)
Whole Flat Leaf Parsley Leaves
½ cup Cold water
Place One Parsley Leaf between 2 wonton wrappers and roll with a rolling pin until the 2 layers are combined and almost as thin as a single layer of wonton.
Place a generous teaspoon of filling onto the single wonton wrapper. Using a finger or brush moisten the outside of the wonton wrapper. Top with the parsley wonton wrapper. Press the wontons together to seal.
5 Quarts Boiling Water
Place the filled wontons into a stock pot of boiling water for 3 to five minutes until the wonton wrappers are cooked at the filling is warm. Remove ravioli with a slotted spoon and drain in a colander.
Place ravioli on a platter with the parsley side facing up. Spoon pasta sauce on the side of the ravioli. Sprinkle with remaining grated parmesan.