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Name: Shrimp And Sweet Corn Ravioli
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; Pepper; 4 c Water; Salt; 1/2 lb Raw shrimp; shelled and; 2 ts Chives; Pepper; 2 tb Unsalted butter; up to 3; ; from cob and cobs; 1 tb olive oil; 1 c Cream; 1 Spice bag *; 4 Ears corn; kernels removed; 28 Round wonton wrappers; 1 Onion; finely diced; ; deveined; ; from cob; ; reserved; Salt; 2 Ears fresh corn; kernels; Water; Cayenne pepper

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INGREDIENTS

2 Eggs
Pepper
SAUCE
4 c Water
Salt
1/2 lb Raw shrimp; shelled and
2 ts Chives
Pepper
2 tb Unsalted butter; up to 3
RAVIOLI
; from cob and cobs
1 tb olive oil
1 c Cream
1 Spice bag *
4 Ears corn; kernels removed
28 Round wonton wrappers
1 Onion; finely diced
; deveined
; from cob
; reserved
Salt
2 Ears fresh corn; kernels
Water
Cayenne pepper

Servings

INSTRUCTIONS

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

NOTES

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Shrimp And Sweet Corn Ravioli

2 Eggs
 Pepper
 SAUCE
4 c Water
 Salt
1/2 lb Raw shrimp; shelled and
2 ts Chives
 Pepper
2 tb Unsalted butter; up to 3
 RAVIOLI
 ; from cob and cobs
1 tb olive oil
1 c Cream
1 Spice bag *
4 Ears corn; kernels removed
28 Round wonton wrappers
1 Onion; finely diced
 ; deveined
 ; from cob
 ; reserved
 Salt
2 Ears fresh corn; kernels
 Water
 Cayenne pepper

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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Nutrition

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Serving Size: 1 Serving (1863g)
Recipe Makes: 1 servings

Calories: 2731
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2731

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