You could make ravioli with any type of filling you wish. Just be sure not to overcook the wrappers. I removed them from the boiling water shortly after they started to float, which only took about a minute. If you overcook them, they'll become mushy. I saw a lot of other sites mention the same technique of using egg roll or wonton wrappers instead of homemade pasta or store bought pasta sheets. In the recipe reviews of some of those sites, a lot of people complained that the wrappers became mushy and fell apart after cooking. That didn't happen to the ravioli with us. I believe they stayed together since I only cooked them for a short time, and because we used an egg wash to seal the ravioli and refrigerated them (covered with a damp kitchen towel) for about 1/2 hour.
The creamy texture didn't quite work out for the tomato sauce, so I'm listing the recipe without the cream until I work out the kinks.
Spinach, cheese and more filling:
1 1/2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 c diced onions
1/8 - 1/4 c toasted walnuts (optional. Note, to make toasted walnuts just heat some walnuts up in a small fry pan on medium high heat until warm so the oils inside become flavorful, but be careful not to burn them.)
2 - 3 c fresh baby spinach
juice from 1/2 lemon
6 oz diced mozzarella
2 tsp olive tapenade
1/4 - 1/2 c sour cream
1/4 grated parmesan cheese
little bit of nutmeg (nutmeg goes well with dark green vegetables like spinach, zuchinni, kale, etc. but it has a strong flavor so use sparingly)
dried basil and oregano to taste (didn't have fresh on hand, which I'm sure would be even better to use)
salt & pepper to taste
1 - 2 tsp beaten egg (I added the egg to prevent filling from becoming runny when it's cooked)
8 egg roll wrappers (but you might want to use more or less depending on how stuffed you like your raviolis)
1 egg beaten with 1 tsp water
Spiked Tomato Sauce:
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 c diced onions
2 tbsp of diced shallots
2 - 4 tbsp marsala wine
1/4 - 1/2 c white wine
1/4 tsp lemon zest
1 tsp olive tapenade
1. Pour oil into large sauté pan. Heat on medium high and add garlic and onions. Cook until onions become translucent. Add spinach and cook until it starts to wilt. Remove the pan from heat as soon as the spinach starts to wilt, since it will continue to cook once it is removed from the heat. If spinach is overcooked it will become mushy. Continue to add remaining filling ingredients except the beaten egg until the desired flavor is achieved. Once it tastes good, add the egg.
2. On one eggroll wrapper, place 4 dollops of the filling. See the slideshow for an idea of placement on the egg roll wrapper and how much filling to use.
3. With a brush or paper towel spread a thin layer of the beaten egg mixture around the edges and in the space created by the filling dollops.
4. Grab another egg roll wrapper from the package (they will dry out if you don't leave them covered). Pull gently so it stretches just a bit. Then match one edge of the wrapper to the edge of the other wrapper with the filling dollops. Press down hard to seal the edges together. Repeat in the middle between the dollops, and then finish forming the raviolis by sealing the outer edges. If you seal the outer edges before the middle, you're likely to end up with too much air inside each ravioli. Place on a flat surface and cover with a slightly damp cloth and then place in the fridge until the next batch is ready. Cut wrapper into four raviolis and repeat until remaining filling and wrappers are used.
5. While the ravioli are chilling you can prep the sauce. Pour the olive oil into a medium saucepan. Add the garlic, onions and shallots. When the mixture starts to sizzle and becomes fragrant, pour in the marsala and white wine. Continue to cook the mixture until the onions are translucent and it has reduced by about half. Add the marinara sauce, lemon peel and tapenade. Taste the sauce after it's cooked for a few minutes and make any adjustments to the seasonings to suit your palette.
6. In a medium pot, boil some water. Once boiling, add about 3 ravioli at a time to the water. Remove about 30 seconds to 1 minute after the ravioli being to float. Ensure you place the cooked ravioli on something flat, with a greased bottom, in a single layer and not touching since they like to stick together. Once all the ravioli is cooked either toss gently with the sauce or place on a plate and cover with some sauce.
Enjoy, and don't forget to say yum!