goat cheese "ravioli" with parsley sauce

i am a sucker for any recipe that has goat cheese in it. so when i spotted this in the martha stewart everyday food magazine (jan/feb 2008), i was eager to try it.
serves 2
3 ounces fresh goat cheese
1/4 cup part-skim ricotta cheese
1 small garlic clove, crushed through a garlic press
pinch ground nutmeg
coarse salt and ground pepper
12 square wonton wrappers (3 1/2 inch)
parsley sauce (below)

in a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.

assemble ravioli (see below) and place on a baking sheet lined with parchment paper.

bring a large pot of salted water to a boil; reduce to a bare simmer. drop ravioli into water, one at a time, stirring them gently to prevent sticking. cook until al dente, 5 to 7 minutes.

using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. divide between two plates; drizzle with parsely sauce, and serve immediately.

parsley sauce:
in a small bow, stir together 2 tablespoons finely chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon grated parmesan, and 1 teaspoon water; season with salt and pepper.

ravioli how-to:
arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp paper towel.

spoon 1 level tablespoon filling in the center of each wrapper. with a fingertip, wet edges of wrappers with water.

fold a corner of each wrapper over filling to form a triangle, and press edges to seal. flatten area around filling to eliminate air pockets. repeat with remaining wrappers and filling.

(photo from martha stewart everyday food)