Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches.
In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream. Stir to combine and season with salt and pepper. Reduce the heat to a simmer.
When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon. After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the remaining ravioli. Serve the ravioli with the vodka dipping sauce as an accompaniment.
In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.
Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.
To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.
Recipe courtesy of Aaron McCargo Jr.