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: 1/2 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. Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK
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|Serving Size: 1 Serving (1863g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1325 (49%)|
|Amt Per Serving||% DV|
|Total Fat 147.2g||196 %|
|Saturated Fat 71.8g||359 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 2476.9mg||762 %|
|Sodium 3085.7mg||106 %|
|Potassium 1212.8mg||32 %|
|Total Carbohydrate 242.3g||71 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 234.7g|
|Protein 107.2g||153 %|
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Calories per serving: 2731
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