I’ve made them myself dozens of times. It is a labor of love that takes several hours. Of course, they are superior to any canned dolma, and my original comment never implied otherwise 
Rana ravs aren’t going to be as amazeballz as homemade, or those purchased from an old Italian lady on Arthur Ave or the Italian market in Philly.
That said, I would never compare Rana ravioli (or similar refrigerated store-bought pasta) to the canned equivalent of Chef Boyardee. I guess I’m far less snobby than my reputation would have me think 
