Shrimp Ravioli in Tomato Veloute Sauce

In a medium saucepan, set the stock to simmer

In a larger saucepan, simmer 2 tablespoons melted butter over medium heat, taking care not to burn it

Add 3 tablespoons flour and lower heat

Mix butter and flour until well toasted

Slowly add light stock and stir well

Simmer for 10-15 minutes (a skin may appear on the sauce. Either skim off or mix in)

Add 1 cup tomato sauce and stir well

Add 2 tablespoons cream and stir well

Let sauce simmer, covered, over very low heat

Peel and de-vein shrimp and sautee in remaining butter over medium-low heat

When pink, remove from heat and chop finely

Set a large pot of water to boil

Add ricotta, pepper, and nutmeg to shrimp, stirring well

Wet one side of a single wonton wrapper and lay on top of another

Place a spoonful of the shrimp-ricotta mixture in the center.

Using a brush or your finger, wet down the edges of the wrapper and fold over both wrappers (so you have an extra-thick ravioli)

Crimp the folded edges with a fork

Drop ravioli in boiling water and cook for 2-3 minutes

Repeat until mixture is finished, pour sauce over ravioli, and top with grated parmesan