Ghost Purse Ravioli

Directions

1. In a large bowl, combine ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, beat the egg with a splash of water.
2. Lay wonton wrappers on baking sheets and brush each with the egg wash. Place about 1/2 teaspoon of filling in the center of each wrapper.
3. Gather the edges of each wrapper and pinch together to form a ghost-like shape. Repeat with remaining wrappers and filling. Freeze for at least 30 minutes or up to 2 weeks.
4. In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring now and then, until it thickens slightly, about 1 to 2 minutes. Lower the heat to low and whisk in Parmesan and salt until the cheese melts.
5. Bring a large pot of salted water to a gentle simmer. Cook the ravioli in batches until they float and become slightly translucent, 2 to 3 minutes (test one to check for doneness).
6. Pour some sauce onto a serving platter. Use a slotted spoon to transfer the cooked ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with extra Parmesan and parsley if desired before serving.