Make the sauce: In a large skillet on medium-high heat, fry the chorizo sausage to render its fat. Once cooked, remove the chorizo from the skillet and set aside.
In the rendered fat, sautee the onions and the garlic until the onions are translucent. Add the juice of 2 limes to deglaze the skillet.
Add the sausage back to the skillet, along with the chicken stock and chipotles. Stir to combine.
Lower the heat to medium and add the cornstarch slurry, stirring constantly. The sauce will begin to thicken. Set the sauce aside, and warm up just before serving with the ravioli.
For the ravioli: In a stock pot, add the plantains, 5 cups water, cinnamon stick and cloves. Bring the water to a boil. Once boiling, lower the heat to medium and simmer until the plantains are completely cooked (they will be soft). Drain the plantains and transfer them to a large bowl. With a potato masher, mash the plantains.
To the mashed plantains, add the ricotta cheese, salt and spices. Stir with a spatula to combine all the ingredients. The mixture will have the appearance and consistency of pumpkin puree.
Line baking sheets with parchment paper, and place down 9 to 12 wonton wrappers per baking sheet. Place about a tablespoon of the plantain mixture in the center of each wonton wrapper.
Wet the edges of the wonton wrappers with water and place another one over it to form the ravioli. Press the edges together to ensure the raviolis are completely sealed.
Bring a large pot of water to a boil. Place 3 to 4 wonton wrappers at a time to cook. The wontons will be done when they float to the top, in about 3 minutes.
To serve, place 6 to 8 raviolis on a plate and ladle some of the chorizo sauce over them.
To store remaining wontons, lay them on baking sheets lined with parchment paper and place them in the freezer for about 15 minutes. Remove the ravioli from the baking sheets and store them in freezer bags, and freeze them for up to a month.