Mike and Carlene Pardina and their friends make their own ravioli dough. But you don't have to. Other options:
Buying frozen pasta sheets, often available at Italian specialty stores.
Using wonton skins, which are available in the produce sections of most grocery stores. Wonton skins are thinner, and easier for a novice ravioli maker to handle.
Just drop a tablespoon or so of filling on each square, brush around the filling with eggwash, and press a second sheet on top.
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Press to seal along three sides of the wonton ravioli, then pick it up and squeeze out any excess air before sealing the fourth and final side. Cook in boiling water until the raviolis float, then scoop out and drain and serve with your favorite sauce.