Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Onion; finely diced |
4 \N | Ears corn; kernels removed |
\N \N | ; from cob and cobs |
\N \N | ; reserved |
1 tablespoon | Olive oil |
4 cups | Water |
\N \N | Salt |
\N \N | Pepper |
\N \N | Cayenne pepper |
2 tablespoons | Unsalted butter; up to 3 |
1 \N | Spice bag * |
2 teaspoons | Chives |
2 \N | Ears fresh corn; kernels removed |
\N \N | ; from cob |
1 cup | Cream |
\N \N | Salt |
\N \N | Pepper |
½ pounds | Raw shrimp; shelled and |
\N \N | ; deveined |
28 \N | Round wonton wrappers |
2 \N | Eggs |
\N \N | 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.
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Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK Converted by MM_Buster v2.0l.