Mix the cheeses together with the basil, parsley, salt, pepper, and egg in a large bowl.
Lay down a large sheet of parchment paper and place on top of it: the bowl of filling, wonton wrappers, a fork, and a brush.
Whisk another egg in a small bowl and place this on the parchment paper as well.
Lay down six wonton wrappers in two rows of three. [See picture below.]
Brush the edges of all wonton wrappers with the egg.
Place one teaspoon of filling in the center of the top row of wrappers.
Press down the edges of the wrappers with your fingers to create a seal.
Use the fork to crimp all four sides of the ravioli.
Continue this process with the remaining wonton wrappers, creating 26 individual ravioli.
Prepare a large pot with water, olive oil, salt, and pepper.
Set the water to boil, and after it reaches a rolling boil insert the pasta.
The pasta is ready to come out when it floats to the top (3-4 minutes).
When adding the cheese filling to the ravioli, be sure not to use too much. You may have leftover filling, but using too much will result in ravioli that have burst open in boiling water and are inedible.