Wonton Ravioli

When I worked in a restaurant and had the time—and the crew—to make fresh pasta, that’s what I used for ravioli. But now, as a home cook, I don’t always have the time, and the discovery of wonton skins has been a boon. The precut squares of egg dough can usually be found in the produce section of the supermarket, near the tofu. If well wrapped once opened, they’ll keep for at least a week in the refrigerator or several months in the freezer. The finished ravioli can also be frozen, but their texture is better when eaten fresh.