jacques pepin's shrimp wonton ravioli

8 oz clam juice
about 1 bottle
1/2 cup heavy cream
1/4 tsp salt
1/8 tsp black pepper
freshly ground
1/2 tsp chili paste with garlic
2 tsp potato starch
dissolved in .33 cup water
1 slice white bread
8 oz shrimp
uncooked, peeled
1 whole scallion
cleaned and trimmed
1 clove garlic
1/4 tsp tarragon
1 whole egg
1/4 tsp salt
1/8 tsp black pepper
freshly ground
24 pieces wonton wrappers
3 inches square
This is an inventive way to make use of leftover wonton wrappers. Adapted from Essential Pepin.
Fill a large saucepan with 3-4 quarts of water and gradually warm it to a boil. If the water starts boiling before you're ready to use it, lower it to a simmer. You can quickly bring it up to a boil when you've finished assembling the raviolis.
Combine the clam juice, cream, salt, pepper, and chili paste in a medium saucepan. Dissolve the potato starch in 1/3 cup water. Reserve both.
Process the slice of bread in the food processor for a few seconds. Transfer the crumbs to a bowl and reserve.
Add the shrimp, scallion, garlic, tarragon, egg, salt, and pepper to the food processor. Process for 10-15 seconds or until the mixture is smooth and combined. Transfer to a mixing bowl and lightly fold in the breadcrumbs.
Lay out 12 wonton wrappers on a flat working surface. Brush the edges with water to moisten. Add about 1 tablespoon of the shrimp mixture to the center of each wonton wrapper, then cover with the remaining wrappers. Press the edges gently to seal.
Bring the sauce combination to a boil, and then add the dissolved potato starch. Bring to a boil again while stirring.
Carefully lower the wonton raviolis into the boiling water. Move them around at first so that they don't stick to the bottom of the pan. They will eventually float to the top. Boil gently for about 4 minutes.
Drain the ravioli and serve about 3 per person. Coat the ravioli with about 1/4-1/3 cup of the sauce.
source: Jacques Pepin