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Also when you're using wonton wrappers, you don't need the water at a full boil, like with regular ravioli. Just a simmer, as the dough is delicate, and that's partly why it breaks. And you don't need nearly the cooking time as with regular ravioli, either; just watch the color/texture of the dough, and it'll tell you when it's ready.

Good catch, Suzanne! I missed the 'eggroll' wrapper bit!
 

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Lazy person's way to do 'wonton ravioli' -

Wonton ravioli 'hankerchiefs'

Make a 'brothy' filling - wild mushrooms in broth, lobster in lobster stock w/tarragon, etc.

Cook the wontons loose, for maybe 30 seconds, plate the 'broth' in a bowl, and float the kerchiefs on top! Maybe a schputz of creme fraiche or chevre on top. EEEEEEEasy!
 
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