Has anyone used wonton wrappers for ravioli?

I tried to use fresh pasta sheets from the refrigerator case at the grocery store to make pumpkin ravioli and that was an epic failure. I'm now thinking of resorting to wonton wrappers before I dust off the pasta roller and make my own fresh pasta dough.

Has anyone done ravioli with wonton wrappers? How did it turn out? My concern is that wonton wrappers are too thin and will tear!


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