|1||Onion; finely diced|
|4||Ears corn; kernels removed|
|; from cob and cobs|
|1 tablespoon||Olive oil|
|2 tablespoons||Unsalted butter; up to 3|
|1||Spice bag *|
|2||Ears fresh corn; kernels removed|
|; from cob|
|½ pounds||Raw shrimp; shelled and|
|28||Round wonton wrappers|
In saute pan heat olive oil and cook onions until transparent. Add corn and cook until very tender, about 7 to 10 minutes. Set aside. Slice cobs. Place cob slices in a sauce pan and cover with water. Bring to a boil and add spice bag. Let simmer until you have 2 cups of liquid. Strain broth and discard cobs and spice bag. Add broth to onions and corn mixture. Let simmer for about 5 minutes and then place in a food processor. Process until smooth. Pass through a strainer and season with salt, pepper and cayenne to taste. Whisk in butter. Set aside and keep warm.
* Spice Bag: ½ bay leaf, 1 sprig of thyme, 10 white peppercorns, 5 parsley stems placed together in tied cheesecloth. Ravioli: With a knife, roughly chop shrimp. In a food processor blend shrimp, corn and cream. Season with salt, pepper and chives. Lay out wanton wrappers and brush with an egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold over each wrapper and seal with a fork. Bring salted water to a boil and place ravioli in water. Poach for about 4 minutes. Serve ravioli with corn sauce.
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Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK Converted by MM_Buster v2.0l.
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