WNTD: Wonton wrapper ravioli

Welcome to my new segment, "What Not To Do (WNTD)," in which I share my various culinary catastrophes with you. The first post is a pretty epic one, so I'm not sure how I'm ever going to top this...but moving on.

As you may or may not know, I had previously vowed to never make ravioli from scratch again after the Great Ravioli Adventure of Valentine's Day 2014. However, I had heard through the proverbial grapevine that wonton wrappers make excellent ravioli shells, so when I ran into some at the grocery store, I naturally had to pick them up.

Image 1. Innocent wonton wrappers...or are they?

I crafted some ravioli filling with ground beef, ricotta (store-bought this time), garlic, herbs, and Parmesan cheese, and got to work. Putting the ravioli together was easy enough, and I did not foresee the epic disaster that would follow.

Image 2. Mmm delicious...or is it?

After making the ravioli, I froze them in a Ziploc bag and dropped them in boiling water for consumption the following day. The ravioli fell apart almost instantly, and the water turned into a pale, murky liquid that was thoroughly unappetizing to say the least.

Image 3. Wut.

The taste was even worse; though the innards were delicious, the wrapper had no flavor whatsoever. Furthermore, the result was a disgusting meat-infused porridge - not unlike baby food - as shown below:

Image 4. Umm...

Gross.

Now, whether this failure is due to my own shortcomings or the wrappers themselves, I cannot say. However, the advice that i can confidently give is:

1. Don't use this particular brand of wonton wrappers, unless you prefer your food to be entirely devoid of flavor.
2. Definitely don't freeze them afterwards, because they will stick together and subsequently fall apart.
3. If you choose to ignore my advice, don't eat the revolting mess that ensues.

As for me, i think I'll be sticking to store-bought ravioli from now on. I've decided that some things are best left unattempted.