Mix together cheeses, salt and pepper. Chill for 30 minutes. Lay 5-6 wonton wraps at a time on a flat surface. Drop cheese mixture by the teaspoon in the center of each wrap. Brush edges of wrap with egg and fold ends together and press firm for a secure seal.
Bring 2 quarts of water to a boil, lightly salted. Drop each ravioli into the water and cook for 6-8 minutes or until desired tenderness. Using a slotted spoon gently remove each ravioli. Serve with your favorite pasta sauce.
– 1 cup ricotta cheese
– ¼ cup grated parmesan cheese
– ¼ cup shredded mozzarella cheese
– pinch of salt
– pinch of white pepper
– 1 package wonton wrappers
– 1 egg, beaten