Shrimp and Roasted Corn Ravioli Recipe

Directions:

1. Put the corn, shrimp and heavy cream into a food processor and puree.
2. Season to taste with salt and pepper, then mix in the chives.
3. Roll out your dough so its around 5 inches across.
4. Place 1 t.
5. Of the shrimp mixture 4 across the dough.
6. Repeat and cover with a fresh sheet of pasta.
7. Press with hands to remoive air and find the shrimp puree.
8. Cut and crimp on all sides with a fork.
9. Place on a floured board and cover with a dry towell.
10. For the Sauce-.
11. Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan.
12. Simmer until the mixture reduces to about 1/3 cup.
13. Whisk in the butter, one chunk at a time.
14. Season with salt and pepper, strain and keep warm.
15. Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done.
16. Remove and drain.
17. Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp.
18. Sprinkle with cracked black pepper.