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 sauté until shrimp are just cooked. Season to taste with salt and pepper.
shrimp in bowl of food processor. Add diced French bread and cheese and pulse several
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.