Won ton ravioli - how to?

I found some local cooking program last weekend while flipping through the channels and the chef, whoever she was, mentioned that uses won tons to make quick homemade ravioli. Sounds like genius to me. Everything I see online suggests steaming them instead of boiling (so they stay together) but I can't find a thing from someone who has actually already tried it and how long they steamed. Can anyone help? I want to make them this weekend!