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1
Place the shrimp and eggs in a food processor with a metal blade.
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2
Pulse until the shrimp are coarsely chopped.
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3
Scrape the sides of the bowl and add the heavy cream, bread crumbs, salt, and pepper and pulse just to combine.
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4
Don't over-process the cream or you'll wind up with grainy textured cream or even butter.
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5
Remove the mixture to a bowl and add the chopped tarragon leaves, blending them in with a spatula.
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6
Lay out one wonton skin on a board.
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7
Using a pastry bag or a teaspoon, place approximately one teaspoon of the filling in its center.
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8
Brush a second wonton skin with the egg-water mixture and lay over the filling, pressing lightly with your fingers to remove any trapped air and seal the edges of the wonton skins.
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9
Continue to make ravioli in this manner until all the filling has been used.
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10
The uncooked ravioli should be stored refrigerated in a container, sprinkled lightly with cornstarch.
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11
They will keep up to two days in the refrigerator, or for several weeks in the freezer.
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12
To freeze, lay the ravioli in a single layer on a wax-paper lined sheet pan and place in a freezer until frozen.
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13
They can then be removed and stored in freezer bags.
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14
Heat the fish stock in a sauce pan and set aside.
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15
In another sauce pot heat the olive oil, add the chopped onions and cook until wilted.
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16
Add the crushed tomatoes and cook for 10 minutes before adding the fish stock and saffron.
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17
Continue to cook for 30 minutes until ready to serve.
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18
To cook the ravioli, drop them into boiling salted water and continue cooking at a boil until they begin to float (about two to three minutes for fresh ravioli, 5 to 6 minutes for frozen ones).
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19
Drain and divide among soup bowls.
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20
Add 1/2 cup saffron broth to each bowl, garnish with a little diced tomato and some chopped fresh herbs such as tarragon or chives.
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21
Serve hot.
