Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6×7 inch rectangle sheet.
Make 30 thumbprints on each rectangle.
Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.