Preheat oven to 500 degrees.

Line a baking sheet with parchment paper. Place peppers and sliced onion on prepared baking sheet.

Bake for 30 minutes, or until vegetables are slightly charred.

In a large skillet, heat oil over medium heat. Add mushrooms, chopped onion, and garlic. Cook, stirring occasionally, for approximately 6 minutes, or until vegetables are tender.

In a small bowl, mix together flour and butter. Add mixture to pan. Cook for approximately 2 minutes, stirring constantly. Add roasted peppers and onion, cream, basil, salt, and pepper. Cook for 10 to 12 minutes. Add Parmesan and butter, stirring until melted.

Turn off heat, add cooked ravioli to pan, and toss gently to combine.

In a large bowl, mix together ricotta, Italian cheese blend, Parmesan, thyme, salt, and pepper.

Spoon 1 teaspoon cheese mixture onto center of each wonton wrapper. Brush 2 edges with egg white, then fold wonton diagonally, gently pressing edges together to seal. Fold corners together to create envelope-shaped ravioli.

In a large pot of boiling water, cook 10 to 12 ravioli at a time for approximately 2 minutes. Repeat until all ravioli are cooked. Serve with Roasted-Pepper Sauce or your favorite pasta sauce.