In a medium size bowl, mix together the ricotta, Parmesan cheese, 1 egg and salt and pepper. In a small dish, beat the other egg and add 2-3 tablespoons water to make a wash. Set a large pot of water on to boil. Place one wonton wrapper on your working surface and put a small amount (about 1 tablespoon) of the ricotta mixture in the center of the wrapper. Brush the egg wash all around the wonton wrapper and place another wrapper on top, pressing down to ensure the edges are sealed. I used the pastry tool mentioned above, but you could also leave them in the square wonton shape. Place on a baking sheet that has been lined with wax paper and repeat with remaining wonton wrappers. Depending on the size of your pot, drop 3-4 ravioli into the boiling water at a time. You don’t want them to be crowded. Cook for 3-4 minutes or until the ravioli begin to come to the top. Remove with a slotted spoon and place on a clean baking sheet that has been lined with wax paper and sprayed lightly with cooking spray. Serve with your favorite sauce.