Shrimp and Leek Ravioli

Makes 8 ravioli

½tablespoon olive oil 2-3 ounces leeks, cleaned and sliced thin (about 2 small leeks) ½cup heavy cream ¼teaspoon salt 3tablespoons peas, fresh or frozen ½pound large shrimp, cooked and sliced in ¼" pieces (about 8 shrimp) 16wonton wrappers water and cornstarch for sealing wontons

Place the olive oil in a medium skillet and place over medium heat. Add the sliced leeks and cook slowly until the leeks are very soft, about 10 minutes. Add the heavy cream and bring to a simmer. Simmer until cream is reduced to at least half and is very thick. Stir in salt and peas and remove from heat and reserve to cool before preparing ravioli. Prepare work area equipped with small bowl of water and pastry brush, small bowl of cornstarch, large plate or cutting board dusted with cornstarch, package of wonton wrappers*, and ravioli filling. On a clean surface, line up 3 to 6 wonton wrappers at a time. Place ½ tablespoon of filling in the middle of each wrapper. Then place 3 to 4 pieces of the shrimp on top of the filling. Brush the edges of the wrapper with water. Then place another wrapper on top, lining up the edges. Press edges together with your fingers to completely seal the ravioli. Using a fork, press the tines around the edges of the ravioli to further create a seal. Continue to fill the remaining ravioli. Keep prepared ravioli on a clean tray or cutting board and dust them with plenty of cornstarch. Once finished, cover in plastic. Fill the CuisinartЄ Deep Fryer to the maximum line with vegetable oil. Preheat to 375F. When oil is ready, fry ravioli 2 at a time. Do not overcrowd. Lower basket into oil and fry for about 1 to 2 minutes, until golden and crispy. Lift basket and let the oil drain out. With a pair of tongs, place ravioli on layered paper towels and season lightly with salt. Repeat with remaining ravioli and serve immediately. *Note: when using wonton wrappers, it is important to keep them in their package or wrapped in plastic until you use them, as they can easily dry out.