Preheat an oven to 400°F. Line a baking sheet with a silpat for parchment paper.

In a small bowl, combine ricotta cheese, chopped parsley, a pinch or two of salt, several turns of freshly ground black pepper and grated Parmesan cheese (I added a small handful of cheese). Taste and season with additional salt, pepper and cheese if needed.

Using a small spoon, scoop 1 teaspoon of the ricotta mixture on to the center of a wonton wrapper. Roll into a tube then place on the prepared baking sheet, seam-side down. Repeated with remaining filling and wonton wrappers.

Lightly brush each roll with olive oil then bake for 10 - 12 minutes. The edges will turn crispy and the center will puff up.

To serve, top with tomato sauce, parsley leaves, shaved Parmesan and freshly ground black pepper.