Preheat the oven to 400°F (200°C). Line a baking sheet with a Silpat or parchment paper.
In a small bowl, mix the ricotta, chopped parsley, a generous pinch of kosher salt, several turns of freshly ground black pepper, and grated Parmesan. Taste and adjust seasoning as needed.
Spoon about 1 teaspoon of the ricotta mixture into the center of a wonton wrapper. Roll the wrapper into a tight tube and place seam-side down on the prepared baking sheet. Repeat with remaining filling and wrappers.
Lightly brush each roll with olive oil to help them crisp, then bake for 10–12 minutes, until edges are golden and centers puff.
To serve, spoon tomato sauce onto plates, arrange the mini cannelloni on top, and finish with parsley leaves, shaved Parmesan, and more freshly ground black pepper.
