Only too happy to be of help. I don't measure as I learned from an old Italian grandmoter when I was a schoolgirl. Everytime I was waiting for my girlfriend, her grandmother was cooking in the kitchen.
One container of ricotta cheese. They come in 8 and 16 oz. I would start out with the 8 oz. if I were you. The recipe makes a lot of filling. And you want the whole milk one, not the skim.
A large handful of parm and romano cheese. You can leave one out if you wish. I use just parm when it the only one I have on hand.
One large egg
One large handful of finely chopped flat leaf parsley
About 1.5 tsp each salt and pepper. Ricotta has no flavor.
One tsp. of mixed Italian herbs.
Place the ricotta in a strainer and drain. Place in bowl and add the other ingredients. Mix well with a whisk or your mixer. Hand mixer will do. Let sit covered for about 30 minutes so flavors can mel.
Open package of egg roll skins. Keep covered. Place a spoonful of mixture in middle, wet edges and place second skin on top. Press out all the air and seal all the edges by pressing hard. Make sure you get all the air out or they will explode when you go to cook them. Continue in this manner until you run out of mixture or skins. Keep the finished ones covered with a slightly damp dish towel. The skins like to dry out quickly, so you must keep them covered.
Place individual dumpling ( ravioli) on a cookie sheet covered with cornmeal. Place in freezer. When partially frozen add some cornmeal to a zippy bag and put dumplings in a single layer. The cornmeal keeps them from sticking to each other.
When you are ready to cook, put on a large pot of water. Bring to a gentle boil. Place frozen dumplings in the water one at a time. When they rise, cook for about 45 seconds more. Gently remove and serve with pasta gravy. You can cook them freshly made. Same directions. They will just cook quicker. Handle with care.
Hope this is clear. If not, let me know and I will clarify.