Heat 1 tbsp of butter in a small saute pan over med heat, add the sliced leeks and cook slowly for 15 mins untill tender,set aside.

Next chop the raw shrimp meat and season with salt and pepper.

On you counter top lay out  12 won ton wrappers flat and brush the outer rim with a small amount of water to help them stick together.

Spoon a small amount of shrimp onto the center of the won ton wrapper then place a small amount of cooked leeks.

Pull one end of the wrapper over to form a small football shape ,pinch all sides to seal.  Place in the cooler to chill .

In a small saucepot heat the wine and chopped shallots together over a med heat and reduce by 1/2 ,drop the heat and wisk in the chopped ginger and chives and 3 tbsp cold butter.

Add salt and pepper to taste. Keep at room temp.

In a large sauté  pan heat 2 tbsp butter and toss in the bok choy and cook over med-high heat for 2 mins.   Add salt and pepper to taste.

In a large pot of boiling water toss in the raviolis and cook for 3 mins ,

Place the bok choy in the bottom of your bowls then cover with the wontons and drizzle the ginger chive sauce on top enjoy with a chilled bottle of Yellowtail Reserve Chardonnay.