Shrimp and Roasted Corn Ravioli |
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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 8 |
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Again, I stole this one from Mike Kalina, who got it from the Park Hayatt in Washington, D.C. I changed the recipe by roasting the corn-I like the smokey taste with the shrimp. (cook time is for ravioli only) Ingredients:
4 ears roasted corn, scraped of kernels |
1/2 lb shrimp, shelled and deveined |
8 large shrimp |
1 cup heavy cream |
salt |
white pepper |
2 teaspoons chopped fresh chives |
cracked black pepper |
pasta dough |
2 shallots, minced |
1 small bay leaf, crushed |
1/4 teaspoon dried thyme |
1/2 teaspoon white peppercorns |
1 cup dry white wine |
1 lemon, juice of |
1 lb butter, cut into chunks |
salt |
white pepper |
2 ears corn, scraped |
8 large shrimp |
cracked black pepper |
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.
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