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Agnolotti is new to me.  Looks very simple to make.  I have been making gyoza since my teen years so I can fill and fold with pleats quickly and competently and wondering if gyoza wrappers can be used to make agnolotti.  Anyone with experience making agnolotti with pasta sheets or had them in restaurants advise me on my plan of using gyoza or wonton wrappers?  I plan to make kabocha and ricotta filling.

I waited to see if anyone more knowledgeable might chime in, but since they haven't...

I consulted my Mastering Pasta cookbook. In that book, all the pasta recipes for filled pastas, including Agnolotti, are egg-rich pastas: sometimes only yolks (more rich and delicate pasta, per book), sometimes whole eggs (chewier pasta, per book).

I looked up Won-ton wrapper recipes. They are a very egg-lean mixture pastas.

The book also said that while traditionally, filled pastas use egg-rich doughs, any pasta could be used to make filled pasta, but that you should appropriately adjust the sauce. The author doesn't elaborate, but, I interpret that to mean 'fat pasta, lean sauce; lean pasta, fat sauce.'

And I have read articles and recipes about making ravioli and other filled pastas with won-ton wrappers, so it's been done before. 

Total Aside 1: Rinshin, in other threads you've mentioned where generally, geographically you live. I live in the same general geographic area. And you mentioned trouble finding pitted 'Castelventrano Olives'. If you are a Costco member, they carry them in a 46 oz jar. I always have a jar of these, Kalmata Olives and Sundried Tomatoes in the fridge. With these, an impromptou pasta sauce is always possible, as well as lots of other mediterranean dishes. 

Total Aside 2: A local restaurant near my 'native' home town serves raviol simmered in stock, rather than boiled, as an appetizer. It's a traditional Italian preperation, mostly for things like tortellini I understand, but obscure in the west. They're wonderful! Light and flavorful.

Thank you so much Fyretigger.  I checked Costco same day grocery delivery and they do carry the olives.  Next time, I will order through them.  With the pandemic, I have only been to Costco, Trader Joe's, and Nijiya Market only twice in person.  All other grocery shopping are done online.   

Egg rich pasta - that makes sense.  It has been some time since making my own Italian pasta using the Kitchenaid pasta attachment.  I think gyoza wrappers will be used to make agnolotti this time.  But, I do want to try my hand in making the Italian pasta again.  More lazy now :( Udon was the last fresh noodle I made.  

I like to drop in frozen gyozas into ramen and other Asian style soups so your mention of ravioli in light broth sounds very appealing.  I also like to add crushed vermecelli into brothy soups a la Jacques Pepin for light lunch.   

Have a nice day.