Combine the ricotta, salt, pepper, garlic and sun dried tomatoes and blend in a food processor or blender until smooth.
Spread the won ton wrappers on to a clean work surface and brush one side with the egg white.
Place one tablespoon of filling on to one wrapper, place another on top and press firmly with finger tips to seal shut.
To cook the raviolis gently place them in boiling water and cook for 3-4 minutes or until tender.
To finish the raviolis warm the Mezzetta roasted garlic sauce and spoon on top of the cooked raviolis.
Garnish with fresh basil and parmesan.