astray recipes: Shrimp and sweet corn ravioli

Categories: Dujour03
Yield: 1 servings

Measure	Ingredient
1	Onion; finely diced
4	Ears corn; kernels removed
	; from cob and cobs
	; reserved
1 tablespoon	Olive oil
4 cups	Water
	Salt
	Pepper
	Cayenne pepper
2 tablespoons	Unsalted butter; up to 3
1	Spice bag *
2 teaspoons	Chives
2	Ears fresh corn; kernels removed
	; from cob
1 cup	Cream
	Salt
	Pepper
½ pounds	Raw shrimp; shelled and
	; deveined
28	Round wonton wrappers
2	Eggs
	Water

SAUCE

RAVIOLI

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.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK Converted by MM_Buster v2.0l.

shrimp and sweet corn ravioli