In a bowl combine shrimp, crab and cheese. Place half the wonton wrappers on work surface; place 2 tbsp (30 mL) of seafood mixture in centre of each. Brush water around edges of wrapper; top with second wrapper. Press together; pressing out air and sealing edges. Place on parchment lined baking sheet.

Lemon Cream Sauce:
In medium skillet, melt butter over medium-high heat until golden and bubbly. Add leeks and lemon zest; sauté for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper.

In large wide pot of boiling salted water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon Lemon Cream Sauce over ravioli; sprinkle with Canadian Parmesan and chives.

Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind (the white tends to be bitter); chop superfine.

Make Ahead:To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen transfer to re-sealable freezer bag or airtight container; freeze for up to 1 month. Cook from frozen, increasing cooking time.