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Ravioli, pierogies, wontons. Basically anything small that's wrapped up like that. Huge PITA and the quality improvement usually isn't worth it.
Maybe something worth doing in a social setting with a group though. Have some beers and BS while assembling everything.
Gotta disagree on the pierogi front. I don't make them often, but homemade is so much better than the boxed stuff that occasionally making a huge batch and freezing a bunch is totally worth it.
I 100% endorse this comment and am glad to see someone here representing. Anyone who says store bought pirogi's are almost as good has not had good homemade ones. They are next level.
I don't think anyone thinks store bought pierogi are as good as homemade, just that they're so labor intensive that the store bought still have their place, being not as good, but still good...and the increase in quality to do homemade is real...but not worth the fuss to make one meal of them.
It's absolutely one of those "get the family together once a year and make zillions of them as a social event" type things.
My dad used to get together with a few buddies to make homemade sauerkraut each year and he often said that for the production, for a single meal, just buy it from the store...but as an excuse to hang out with old friends, catch up, tell off color jokes, and drink cheap beer for a few hours each year, it was totally worth it to make homemade.
Raviolis were worth it when I was making a huge huge amount and then freezing bags of them. Then over the course of months could just eat them whenever! For a single meal? No, terrible
Homemade pasta is indescribably better. If you get a pasta maker, it's not even that hard. Just a bit time consuming. And it's sooooo yummy.
The wife and I will do dumplings every once in a while, but it's definitely not worth the trouble unless we do a couple hundred at once.
I tried tortillini once, they turned out worse than the frozen kind at the store (I took too long and my dough dried out). Never again.
Tortellini look extra annoying. I always thought they were done with a machine.
Once you get the technique down, they're just ravioli with a little twist at the end. Just less forgiving.