Mix Ricotta, eggs, Parmesan and parsley in a bowl until smooth

Salt and pepper to taste and set aside

Make ravioli according to instructions for making filled pasta in the Making Pasta chapter

You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shapes to make about 80 ravioli or by hand method to make larger shapes

Beat the remaining egg

Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough

Pinch the edges of the dough together to seal or you can use the tines of a fork to make a regular pattern

Cook the ravioli until al dente

Do this in batches if necessary, then drain the pasta

Serve covered with marinara sauce and top with grated cheese. VARIATIONS: This stuffing works equally as well for making cannelloni, manicotti, tortellini, cappellet- ti, or any other fancy shape you can make by hand.