Creamy tomato, pork and veal ravioli

1. In a bowl, combine mince, walnuts and onion. Season to taste and mix well.
   
   
2. Place 4 wonton wrappers on a clean work surface. Spoon 1 teaspoon mince mixture in centre of each wrapper. Brush edges with water. Top with a second wrapper and press edges together to seal (make sure there are no air bubbles). Repeat with the remaining ingredients.
   
   
3. SAUCE: In a saucepan combine tomatoes, water, garlic and stock. Simmer for 10-15 minutes, stirring occasionally, until sauce thickens. Add cream and cook, stirring, for 1-2 minutes. Keep warm.
   
   
4. Meanwhile, cook ravioli in batches, in a large saucepan of boiling, salted water, for 2-3 minutes, until ravioli floats. Remove with a slotted spoon. Divide between serving bowls and spoon sauce over. Serve topped with shaved parmesan and parsley leaves.

• Keep formed ravioli covered with damp cloth while working. This ensures they do not dry out before cooking.
  
• Uncooked ravioli can be frozen in an airtight container for up to 1 month, provided the mince has not been frozen before.