Title: Shrimp And Sweet Corn Ravioli
Categories: Dujour03
Yield: 1 servings

-----------------------------------SAUCE-----------------------------------
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 *

----------------------------------RAVIOLI----------------------------------
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

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.