Shrimp Ravioli in Tomato Veloute Sauce

• 1- 1/2 cup Chicken Stock
• 4 Tablespoons Butter, Melted
• 3 Tablespoons All Purpose White Flour
• 1 cup Tomato Sauce
• 2 Tablespoons Heavy Cream
• 1 Dozen Peeled And Deveined Medium Shrimp
• 1 cup Ricotta Cheese
• 2 teaspoons Freshly Ground Black Pepper
• 2 teaspoons Freshly Grated Nutmeg
• 1 Tablespoon Freshly Grated Parmesan Cheese
• 8 strips Egg Roll Wrappers
• Salt And Pepper, to taste

1. In a medium saucepan, set the stock to simmer
2. In a larger saucepan, simmer 2 tablespoons melted butter over medium heat, taking care not to burn it
3. Add 3 tablespoons flour and lower heat
4. Mix butter and flour until well toasted
5. Slowly add light stock and stir well
6. Simmer for 10-15 minutes (a skin may appear on the sauce.
7. Either skim off or mix in)
8. Add 1 cup tomato sauce and stir well
9. Add 2 tablespoons cream and stir well
10. Let sauce simmer, covered, over very low heat
11. Peel and de-vein shrimp and sautee in remaining butter over medium-low heat
12. When pink, remove from heat and chop finely
13. Set a large pot of water to boil
14. Add ricotta, pepper, and nutmeg to shrimp, stirring well
15. Wet one side of a single wonton wrapper and lay on top of another
16. Place a spoonful of the shrimp-ricotta mixture in the center.
17. 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)
18. Crimp the folded edges with a fork
19. Drop ravioli in boiling water and cook for 2-3 minutes
20. Repeat until mixture is finished, pour sauce over ravioli, and top with grated parmesan

chicken, butter, flour, tomato sauce, heavy cream, shrimp, ricotta cheese, freshly ground black pepper, nutmeg, freshly grated parmesan cheese, egg, salt

Taken from tastykitchen.com/recipes/main-courses/shrimp-ravioli-in-tomato-veloute-sauce/ (may not work)