Ingredients

4 tablespoons butter
2 large shallots, peeled and chopped
1 medium zucchini, thinly sliced or julienned
2 carrots, peeled, thinly sliced or julienned
1 cup heavy cream
2 cups chicken broth
3 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 pound crabmeat or lobster meat
1/2 pound raw shrimp, peeled and coarsely chopped
3/4 cup chopped fresh chives, divided
1/2 cup chopped fresh basil leaves
2 quarts water
1 teaspoon kosher salt
12 large wonton wrappers (about 5-by-5 inches)

Directions

Heat butter in a medium saucepan. Add shallots, zucchini and carrots. Saute 2-3 minutes, then add cream, broth, tomato paste, salt and pepper. Simmer 3 minutes until thickened slightly. Add crabmeat or lobster meat and shrimp. Cook 2 minutes until shrimp are pink, but be careful not to boil. Add 1/4 cup chives and basil.

While making the sauce, bring 2 quarts of water with salt to a boil. Add wonton wrappers, two at a time, and cook for 1 minute. Remove the wrappers from the water with a slotted spoon and place on a platter lined with paper towels. When all are cooked, place two wrappers in each of six serving bowls and ladle some of the crabmeat-shrimp sauce over the free-form "ravioli." Sprinkle with remaining chives and serve at once. Makes 6 servings.