One container (15 ounces) ricotta cheese, whole milk or part-skim
1/4 cup freshly grated aged provolone cheese
1/4 cup freshly grated Romano cheese, preferably Pecorino
1/4 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
1 teaspoon minced garlic
3 cups (packed) pre-washed baby spinach leaves, finely chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 large egg, lightly beaten
1 package (40 pieces) square or round wonton skins
Place a a piece of cheesecloth or coffee filter in asmall strainer or sieve, then place over a small bowl. Add the ricotta cheese, cover with plastic wrap, and place in the refrigerator for at least one hour. (You prepare this the night before you plan to make the ravioli. The purpose is to drain the cheese and remove excess moisture. This step is not absolutely necessary, but I always do it in case the ricotta I purchase is very moist.)
In a medium bowl, mix together the cheeses, garlic, spinach, basil, parsley, salt and pepper. Taste for seasoning, adjust as desired, then add the egg and stir well to combine. Place an even number of wonton skins on a clean, flat surface. Using a brush or your finger, moisten the outer edges of half of the skins with water. Spoon a heaping tablespoon of filling into the center of each of the moistened halves. Top with the other skins, pressing to make certain the edges are sealed well and towards the filling to get the air out. Place on a large baking sheet lined with waxed or parchment paper in one layer. Continue to fill the remaining wonton skins. Refrigerate until use. Meanwhile, bring a large pot of water to a boil. (Salting the water is optional. I think that the wonton skins and cheese filling have a sufficient amount of salt, but make it to your taste.) Cook the ravioli, in batches if necessary, until the filling is hot and the dough is cooked, about 3 minutes. Drain and serve immediately, with your favorite homemade or store-bought marinara sauce, just enough to cover all of the ravioli..
Notes: You can either cut the filling recipe in half or make it all, using only some of the wrappers and freezing the excess filling for later. Alternately, make all of the ravioli, freezing the extra on a baking sheet before cooking, then packing into freezer bags for future meals. If they are frozen, cook them from the frozen state for about the same amount of time. If you want smaller ravioli, just use one wrapper, place half of the filling to one side of the center, fold over and seal.