Place ricotta, cottage cheese, Parmesan, basil, parsley, and yolk in a mixing bowl. Sprinkle with salt and pepper. Mix until combined.
Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.