Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce

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2 medium fennel bulbs

1 small potato

1 whole egg

1 egg yolk

3 tablespoons Parmesan cheese, grated

2 tablespoons bread crumbs

1 tablespoon fennel leaves

Salt and pepper to taste

2 to 3 packages pre-prepared won ton wrappers

Black Truffle Sauce:

2 teaspoons chopped shallot

1/2 tablespoons butter

2 tablespoons dry white wine

2 tablespoons tomato, peeled, seeded and cut into cubes

2 teaspoons black truffles, julienne cut

2 teaspoons fennel leaves, chopped

1 tablespoon fennel bulb, cooked and cut into small cubes

Few drops of truffle oil

1 tablespoon butter

Salt and pepper to taste

4 tablespoons vegetable broth or water