Seafood Ravioli with Creamy Tomato Mushroom Sauce

I adapted a recipe for ravioli from the Food Network website.  Instead of lobster ravioli, I made salmon ravioli.  The ravioli filling included poached salmon, lump crab and shrimp along with ricotta cheese, shallots, butter, garlic and salt & pepper.  The sauce was made from tomato sauce, mushrooms, shallots, garlic, salt, pepper, lump crap meat with a little heavy cream for good measure.  I used won-ton wraps for the ravioli wrappers. I made the ravioli a little bigger than the usual so that ample seafood was available for each portion.  I had some filling leftover.  I think salmon patties might be on the docket for supper tomorrow!