Mushroom Ravioli With Roasted-Tomato Sauce And Shaved Parmesan Cheese

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1 tablespoon olive oil

1 cup sliced shiitake mushroom caps

1 cup sliced chanterelle mushroom caps

2 tablespoons chopped leek

2 tablespoons chopped shallot

3/4 cup white wine

3 tablespoons chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon black pepper

16 won ton wrappers

2 teaspoons cornstarch

6 cups water

4 tomatoes, cored and cut in half lengthwise (about 1 3/4 pounds)

1 cup chopped onion

4 garlic cloves, chopped

1 cup tomato juice

2 tablespoons chopped fresh basil

1/2 cup (2 ounces) shaved fresh Parmesan cheese

Chive sprigs (optional)

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