Shrimp and Roasted Corn Ravioli
- Ready In:
- 1hr 6mins
- Ingredients:
- 21
- Serves:
-
6-8
ingredients
- 4 ears roasted corn, scraped of kernels
- 1⁄2 lb shrimp, shelled and deveined
- 8 large shrimp
- 1 cup heavy cream
- salt
- white pepper
- 2 teaspoons chopped fresh chives
- cracked black pepper
- pasta dough
-
Sauce
- 2 shallots, minced
- 1 small bay leaf, crushed
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon white peppercorns
- 1 cup dry white wine
- 1 lemon, juice of
- 1 lb butter, cut into chunks
- salt
- white pepper
-
Reserve
- 2 ears corn, scraped
- 8 large shrimp
- cracked black pepper
directions
- Put the corn, shrimp and heavy cream into a food processor and puree.
- Season to taste with salt and pepper, then mix in the chives.
- Roll out your dough so its around 5 inches across.
- Place 1 t.
- of the shrimp mixture 4 across the dough.
- Repeat and cover with a fresh sheet of pasta.
- Press with hands to remoive air and find the shrimp puree.
- Cut and crimp on all sides with a fork.
- Place on a floured board and cover with a dry towell.
- For the Sauce-----------------.
- Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan.
- Simmer until the mixture reduces to about 1/3 cup.
- Whisk in the butter, one chunk at a time.
- Season with salt and pepper, strain and keep warm.
- Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done.
- Remove and drain.
- Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp.
- Sprinkle with cracked black pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois