Ravioli dough is pasta dough made from flour, eggs and a wee bit of water and salt. Egg roll or mandu dough is made from (rice) flour, eggs, water, and salt. The proportions are different; pasta dough has more egg and less water than mandu dough. However, the distinction is not noticeable when substituting mandu wrappers for fried ravioli.
It was so delicious that I bought two packs of ravioli and ventured down the path of plain ravioli from mandu wrappers. With plain boiled ravioli, I can definitely taste that they're mandu wrappers and not ravioli dough, BUT I really do think it tastes delicious and a little less heavy than pasta dough. For those without a pasta machine to roll out beautifully even sheets of pillowy, fresh pasta, there are mandu wrappers.
