2 tablespoons butter 1 pound medium shrimp, peeled and deveined 1 teaspoon minced garlic salt and pepper 1 slice (1-inch thick) French bread, diced 1/4 cup grated parmesan or romano cheese 1 package (16-ounce size) wonton wrappers 1 egg white 1 can (28-ounce size) 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.