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1
In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic.
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2
Saute until the garlic becomes fragrant, about 3 minutes.
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3
Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper.
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4
Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes.
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5
Remove from the heat and let the mixture cool, about 20 minutes.
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6
Stir in the ricotta, parsley and peas.
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7
Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray.
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8
Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton.
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9
Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top.
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10
Press the edges together to seal.
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11
Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling.
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12
Refrigerate until ready to use.
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13
Place the remaining marinara in a saucepan over low heat.
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14
To a large pot of boiling, salted water, add the ravioli in small batches.
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15
When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.
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16
Serve the ravioli in warmed bowls with marinara and grated Parmesan.
