Made mushroom leek ravioli last night. Since I had guests coming and not sure if they’d eat mushrooms I also made chicken ravioli. I just picked off the left over chicken from drumsticks we’d cooked 2 nights before. They had been coated with Penzy’s ‘Mural of Flavor’ so I just added chicken with some salt, pepper and ricotta cheese to food processor and ground. For the pasta I used round dumpling/wonton wrappers from produce area of supermarket. Just spoon mound of stuffing mixture onto center of bottom layer, wet edges and place top layer over squeezing air out while sealing edges with your fingers. Can use fork around edge for further seal/presentation. Cook for just a few minutes in gently boiling water. Top with favorite sauce. I had made truffle butter cream sauce with Parmesan. Marinara works well too.