[Sca-cooks] Sheet Pasta for Ravioli

[Kerri Martinsen]

I am making squash ravioli for a feast in January and have a question:  To save time/labor it was suggested to use wonton wrappers as the pasta for the ravioli.  Well I tried that and didn't like it.  The texture was just wrong.

anyone have a suggestion for me for A)a decient pre-made pasta for ravioli B) where I could get same, or C) any clues on making pasta by hand.

Oh joy!

Vitha