In a frying pan, heat two tablespoons oil. Sauté onions for 10 minutes, until slightly caramelized.

Add meat and cook 12–15 minutes, stirring constantly, until no longer pink. Add salt, pepper, garlic, and marinara. Cook five minutes.

Place a wonton wrapper on your work surface and add one spoonful of the meat filling to the center. Brush egg whites on the wonton wrapper around the beef.

Cover with a second wonton wrapper, press down, and seal with a ravioli cutter (available on Amazon). Alternatively, seal tightly by pressing all around, then cut to size and use a fork to crimp the edges.

Freeze filled ravioli for one hour.

Remove from the freezer and dip ravioli in the beaten whole egg, then coat with cornflake crumbs.

In a pot, heat two to three inches of oil. Fry ravioli two minutes per side, until crispy. Serve warm with extra marinara on the side.