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Hi Andrew!
Maybe my answer is not helpful as I'm Italian and not sure about what an "eggroll wrapper" is...maybe an already made Pasta dough? I cannot say if this is something suitable for making ravioli, but, generally speaking, to prevent homemade ravioli sticking together you must put them on a dry linen and sprinkle with flour before cooking. Add some oil to the cooking water, make it boiling only slightly, not too vigorously, and cook few ravioli at the same time. If they are fresh and pretty big it's better to drain them with a ladle with holes (not sure the term is correct, but hope you'll understand) than with a colander.

Hope this helps a little!

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