Cut circles out of the wonton skins with a cookie cutter and lay out 12 pieces. In a separate bowl make filling with goat cheese, parmesan, chives, cream, nutmeg, and a little salt. Place a tsp of the filling in the center of each wonton skin. Dip your finger in a little water and rub the edge of each wonton. Fold the wonton skin into a half circle and then bring back the corners until they touch, making sure the seal is tight. You can refrigerate or freeze for future use (make sure they are wrapped tightly). Also save left over filling for future use. Next, in a medium sauté pan heat up butter and add shrimp and sauté until they are cooked, about 3 minutes on each side, browning the butter nicely, then add balsamic and remove from heat. Boil the tortellini in salted water and when they float they are done, about 5 minutes. Toss with shrimp and a 2 tbsp of the pasta water and season with salt. Plate up on a platter and sprinkle with raisins and pine nuts.