1. In a mixing bowl, stir together chicken, ricotta, 1/3 cup grated Parmesan cheese, parsley, egg, Italian seasoning, and salt until well blended. For each wonton, place a wonton skin on a flat work surface and mound about 2 tea-spoons or chicken filling in center. Brush edges of skin with egg glaze and fold over to make triangle, pressing edges to seal firmly. (Ravioli can be formed a few hours ahead and refrigerated between sheets of waxed paper)
2. Bring a large pot of salted water to a boil. Add ravioli, in 2 batches if necessary to prevent crowding, and boil until ravioli are tender, 3 to 5 minutes. Remove with a slotted spoon and drain.
3. Meanwhile, heat marinara sauce; serve over ravioli. Pass additional Parmesan cheese at table.