I tried it with won ton wrappers and was not successful. They were too thin and fragile. They broke up in the cooking water, IIRC.

Next time I try this I will make fresh pasta and roll it out thicker than a wonton wrapper, maybe two or three times as thick. I'm talking about large ravioli here, not small ones.

I used whole lobsters, picking out the meat and cooking up the shells to make a base for the sauce. At least half the flavor of a lobster is in the white fat which lines the shell and in the bits of meat which are too small to be picked out of the legs and other pockets and crevices. Cooking all the debris with water yields a flavorful stock with which to make the sauce. The sauce was successful.

Jim

Maybe I should consider crepes then.

Actually, I disagree with Jim. Not sure why it didn't work for him but I've used won ton skins for many different types of ravioli successfully. Including lobster. In fact, with lobster the more delicate texture of the won ton compliments the lobster filling.

But that said, it isn't difficult to make homemade pasta without a machine.

I much prefer rolling pasta dough out by hand.

Homemade Pasta

"Not sure why it didn't work for him..."

I don't know either. I wish I did. I certainly expected to to work. Maybe I should try again, experimenting with something cheaper and less laborious than whole lobsters.

Best I can remember is that the ravioli broke when I was removing them from the boiling water. It was a mess. Maybe it was the result of making large ravioli and not having worked out a gentle way of handling them.

Jim

"Not sure why it didn't work for him..."

I don't know either. I wish I did. I certainly expected to to work. Maybe I should try again, experimenting with something cheaper and less laborious than whole lobsters.

Best I can remember is that the ravioli broke when I was removing them from the boiling water. It was a mess. Maybe it was the result of making large ravioli and not having worked out a gentle way of handling them.

Jim