Spray a large skillet with cooking spray. Heat over medium heat until hot. Sauté fennel and ginger 2-3 minutes; add spices and cook 1 minute longer.
Add water and lentils to skillet; heat to boiling. Reduce heat and simmer, covered, until the lentils are just tender, about 15 minutes.
Simmer uncovered until excess liquid is goner, about 5 minutes.
Stir in chopped cilantro. Season to taste with salt.
Place 1 tablespoon of the lentil mixture in the center of a wonton wrapper; brush edges with water.
Place a second wonton wrapper on top and press edges to seal. Repeat with remaining wrappers and filling.
Heat 3 quarts of water to boiling; add 4-6 ravioli.
Reduce heat and simmer, uncovered, until ravioli float to surface and are cooked al dente.
Remove with a slotted spoon and repeat the cooking procedure with the remaining ravioli. Serve topped with your favorite sauce.