| 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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