Shrimp Ravioli

2 tablespoons butter
1 pound medium shrimp, peeled and deveined
1 teaspoon minced garlic
salt and pepper
1 1-inch thick slice French bread, diced
1/4 cup grated Parmesan or Romano cheese
1 16-ounce package wonton wrappers
1 egg white
1 28-ounce can basil, garlic and oregano seasoned diced tomatoes
salt and pepper
1 cup whipping cream
1 dash nutmeg
grated Parmesan or Romano cheese, for garnish

Melt butter over medium-high heat in a medium saucepan. Add shrimp and
garlic and saute until shrimp are just cooked. Season to taste with salt
and pepper. Place shrimp in bowl of food processor. Add diced French bread
and cheese and pulse several times. Lay one wonton wrapper on a work
surface. Place 1 tablespoon of filling in the center, brush edges with egg
white and top with another wonton wrapper. Press edges down with the tines
of a fork to seal tightly. Repeat with remaining wonton wrappers until all
of the shrimp mixture is used. While you prepare the ravioli, bring a
large pot of water and 1/2 teaspoon salt to a boil. Bring the canned
tomatoes to a boil in a saucepan, then reduce heat to medium low. Simmer
the tomatoes for 10 to 15 minutes, until liquid is slightly reduced. Boil
ravioli for 2 to 3 minutes. Add the whipping cream and nutmeg to the
tomatoes. The sauce can be served chunky, or can be pureed with an
immersion blender or mashed with a potato masher. Top the ravioli with the
sauce and some grated Parmesan or Romano and serve. Makes 6 servings.


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