In a large skillet, melt butter over medium heat. Add tasso, onion, and garlic; cook, stirring frequently, until onion is tender. Add wine, and bring to a boil. Reduce heat, and cook until reduced to 2 tablespoons, about 6 minutes. Stir in cheese and crawfish, stirring until cheese is melted. Remove from heat, and let cool for 30 minutes or refrigerate for up to 2 days.
Place about 2 teaspoons cheese mixture in center of half of wontons. Brush edges of wrappers lightly with water; cover with remaining wonton wrappers, pressing edges to seal.
Bring a large pot of salted water to a boil over medium-high heat. Add wontons, in batches, and simmer until wontons are tender and filling is heated, about 3 minutes. Using a slotted spoon, remove wontons from pot; let drain. Divide wontons among serving dishes. Top with Creole Lemon Cream Sauce. Garnish with parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/herbed-crawfish-ravioli/