I have found that authentic frozen egg roll wrappers from an Asian food store work well for canneloni and ravioli. Just thaw, fill, and roll. You can cut them to any desired length. Also, frozen wonton wrappers work exceptionally well for ravioli. While I haven't tried it yet the wonton wrappers should be ideal for tortellini/tortelloni.
But I don't always have these on hand and the nearest place I can get them is about 30 miles away. I have tried buying extra and keeping them frozen but they seem to get freezer burned quickly, with the edges being too dry and brittle to use.
I'm wondering if anyone has any tips on how to keep them better. Or does anyone have any other alternatives that would be as easy to use?