Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp and Roasted Corn Ravioli Recipe
    Lost? Site Map

    Shrimp and Roasted Corn Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 6 mins

    1 hr

    6 mins

    Dib's's Note:

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Reserve

    Directions:

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

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Shrimp and Roasted Corn Ravioli

    Serving Size: 1 (257 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 906.3
     
    Calories from Fat 706
    77%
    Total Fat 78.5 g
    120%
    Saturated Fat 48.4 g
    242%
    Cholesterol 303.0 mg
    101%
    Sodium 557.5 mg
    23%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.4 g
    17%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    white peppercorns

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes