Making ravioli with wonton wrappers is incredibly easy and a totally fun group project. I cheated and cut my wontons into circles using a cookie cutter — you could just fold them into triangles or use 2 squares to avoid scraps. I plan on frying the scraps and eating them with powdered sugar, though, so there’s always that.
You really only need a teaspoon or two of filling for each ravioli. Don’t overstuff or they’ll break open, and be sure to push out any air when you seal them. After cooking, drizzle with oil to avoid sticking.
For the cream sauce, I used 2 T. butter, 1 c. cream, 1 t. chopped rosemary, and a small chunk of blue cheese.
Since wonton wrappers come in such big packages, you can always make way more ravioli than you need and freeze the extras in a single layer on a baking sheet until frozen. Then transfer them to a ziplock bag and just pop them in boiling water whenever you need to!