Use Store-Bought Wonton Skins for Italian Ravioli?

[billmarsano (william marsano)]

Has anyone ever tried this? It would seem to be a handy shortcut.

[bbqboy]

Is there another variety of ravioli that isn’t Italian?
And yes, I’ve used wrappers in various ways besides wontons.

[BarneyGrubble (Aficionado of Beethoven, and Latina singers)]

Yup, I buy them frozen from a Chinese store. They come in two thicknesses, and work great; I use the thinner ones.

[Presunto (2025 so far: Mexico->Athens (GR)->Penang (MY)->Langeoog Island (DE)->Köln (DE) ... [Fleeced Taxpayer :@)) :@)) ])]

Yes, because I’m no pasta maker. But it’s not the same, thinner unlike pasta dough.

I use thick or thin dumpling skins (they come in a few types and thickness) for (fruit/vegetable/seafood/meat) dumplings, “perogies” and “raviolis”.

[Saregama]

Yes, it’s quite common.
The texture is not the same, but you pick your battles.
(If you’re picky, you can use lasagne sheets instead.)

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

@Saregama

you can use lasagne sheets instead

Which is what we do. Readily available at the supermarket - as opposed to having to get the train into the city to visit the Chinese shops there.

[Saregama]

Here, most large supermarkets will have wonton skins near the tofu.
Fresh lasagne sheets also tend to be much more expensive most of the time.

[billmarsano (william marsano)]

Thanks to all–most helpful. Will try skin and sheets. Cheers!