In a large bowl, combine the ricotta, Parmigiano Reggiano, eggs, salt and pepper. Mix well until smooth.
With a pastry cutter or a glass, cut the sheet of pasta into 3 inch discs. Add a spoonful of the ricotta mixture in the center of each disc and brush the outer edge of the ravioli with a little egg white. Cover with another disc, and firmly press the edge to seal the ravioli. Use a fork, if desired, to further seal the edge, or gently fold over. Place the ravioli on a well floured surface until ready to cook.
Bring a large pot of salted water to a boil. Cook the ravioli in salted water until al dente (2-3 minutes or until floating) and remove with a slotted spoon. Place onto a serving plate, and cover with a little sauce and a sprinkle of Parmigiano.