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Total Time
1hr 6mins
Prep 1 hr
Cook 6 mins

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 Nutrition

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.