towels. Set sheet of dough on work surface. Place about 1- half teaspoons filling at 5 cm intervals along sheet. Roll second piece of dough. Set atop first sheet. Press down around filling to force out air and seal dough. Cut into 5 cm squares. Arrange on prepared sheets. Repeat with remaining dough and filling. Cover with towel. FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan. Boil until reduced to quarter cup, about 4 minutes. Add cream and peel and boil 5 minutes, stirring occasionally. Stir in tomatoes. Season with salt and pepper. Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh. Remove with slotted spoon; drain. Divide among plates. Spoon sauce over. Garnish with basil. Serve immediately. Serves 6. DO AHEAD HINTS: Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen. Do not thaw before cooking. Sauce can be prepared one day ahead; refrigerate. EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here. Recipe from Bon Appetit, September, 1987.