When we can’t find (or make) fresh pasta sheets, we turn to wonton wrappers. With 6-inch-square gyoza or egg-roll wrappers, you can make multiple ravioli very quickly. Our Pea and Fresh Mint Ravioli (April 2015) uses this method.
Spoon a scant tablespoon of pea filling near each corner, about ½ inch from edge and from the other spoonfuls. Brush around each with egg wash.
Lay another wrapper (not washed with egg) over filled wrapper. Using the side of your hand, press down around spoonfuls of filling to seal into 4 mounds and remove any air pockets.
With a sharp paring knife, cut between mounds to make 4 ravioli. Pinch edges closed on all sides.
Repeat with remaining wrappers and filling. You’ve got fresh ravioli without traveling to the closest trattoria!