INGREDIENTS

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.  Converted by MC_Buster.  Recipe by: CHEF DU JOUR
SHOW #DJ9118 - PATRICK CLARK  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6647
Calories From Fat: 1465
Total Fat: 165.4g
Cholesterol: 1183.1mg
Sodium: 13008.6mg
Potassium: 4054.1mg
Carbohydrates: 1071.3g
Fiber: 50.9g
Sugar: 32.1g
Protein: 222.5g