| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dujour03 | 1 | servings | |
INGREDIENTS
| 1 | Onion; finely diced | |
| 4 | Ears corn; kernels removed | |
| ; from cob and cobs | ||
| ; reserved | ||
| 1 | tb | Olive oil |
| 4 | c | Water |
| Salt | ||
| Pepper | ||
| Cayenne pepper | ||
| 2 | tb | Unsalted butter; up to 3 |
| 1 | Spice bag * | |
| 2 | ts | Chives |
| 2 | Ears fresh corn; kernels removed | |
| ; from cob | ||
| 1 | c | Cream |
| Salt | ||
| Pepper | ||
| 1/2 | lb | Raw shrimp; shelled and |
| ; deveined | ||
| 28 | Round wonton wrappers | |
| 2 | Eggs | |
| Water |
INSTRUCTIONS
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: 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. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9118 - PATRICK CLARK Converted by MM_Buster v2.0l.
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