Free Form Ravioli With Crabmeat and Shrimp

4 T. butter
2 large shallots, peeled and chopped
1 medium zucchini, thinly sliced or julienne cut
2 carrots, peeled, thinly sliced or julienne cut
1 cup heavy cream
2 cups chicken broth
3 T. tomato paste
1 tsp. kosher salt
½ tsp. ground white pepper
½ lb. crab meat or lobster meat
½ lb. raw shrimp, peeled and coarsely chopped
¼ cup chopped fresh chives
½ cup chopped fresh basil leaves
12 large pot sticker wrappers (about 5” x 5”)
2 quarts water
1 tsp. kosher salt
Garnish: ½ cup chopped fresh chives

In a medium saucepan, heat the butter. Add the shallots, zucchini, and carrots. Sauté for 2-3 minutes. Add the cream, broth, tomato paste, salt and pepper. Simmer for 3 minutes until thickened slightly. Add crab meat and shrimp to saucepan. Cook for 2 minutes until shrimp are pink, but be careful not to boil. Add the fresh herbs to sauce.

While making the sauce, bring 2 quarts of water to a boil with salt. Add the pot stickers, 2 at a time, and cook for 1 minute. Remove the wrappers from water with slotted spoon, place on paper-towel lined platter. When all are cooked, place two wrappers in each of six serving bowls, and ladle in some of the crabmeat-shrimp sauce over the “ravioli”. Sprinkle with chopped chives and serve at once. Serves 6.

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