In a food processor, chop the leftover meatloaf into a coarse meal. Stir in the Ricotta cheese. (Correct seasoning if necessary).
Preparation: Lay 1 Wonton skin on a lightly floured surface. Mound 1 tablespoon of the filling in the center of the skin. Brush the edges of the skin with water and lay a second skin over the top. Press to remove excess air. Trim the wonton with a cookie or biscuit cutter. Transfer to a paper towel and turn occasionally to let dry slightly. In one saucepan, heat the spaghetti sauce until warm.
Bring another large saucepan of salted water to a gentle, rolling boil. (A rapid boil will cause the ravioli to separate). Drop the ravioli into the water and cook about 2 minutes or until the ravioli floats to the top. Drain in a colander and serve topped with the spaghetti sauce.