Ghost Purse Ravioli

**For the Ravioli:**

1. In a large bowl, mix together the ricotta, Parmesan, pear, salt, and nutmeg. In a small bowl, whisk the egg with a splash of water.
2. Arrange the wonton wrappers on baking sheets and brush them with the egg wash. Spoon about 1/2 teaspoon of filling in the center of each wrapper.
3. Gather the sides of the wrapper and press them together to form a shape resembling a ghost. Repeat with the remaining filling and wrappers. Freeze them for at least 30 minutes or up to 2 weeks.

**For the Sauce & Assembly:**

1. In a medium skillet over medium-high heat, bring the cream to a simmer. Cook, stirring occasionally, until slightly thickened, about 1 to 2 minutes. Reduce the heat to low and whisk in the Parmesan and salt until the cheese melts.
2. Bring a large pot of salted water to a bare simmer. Working in batches, drop in the ravioli and cook until they float and turn slightly translucent, about 2 to 3 minutes (you can test one to see if it’s al dente).
3. Pour some sauce on a platter. Using a slotted spoon, transfer the ravioli to the platter. Continue layering ravioli and sauce. Sprinkle with more Parmesan and parsley, if using, before serving. Enjoy!