Shrimp and Roasted Corn Ravioli

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)

• Total Time: 1 hrs 6 mins
• Prep Time: 1 hrs
• Cook Time: 6 mins

Ingredients:

Servings: 6

• 4 ears roasted corn , scraped of kernels
• ½ 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

Sauce

• 2 shallots , minced
• 1 small bay leaf , crushed
• ¼ teaspoon dried thyme
• ½ teaspoon white peppercorns
• 1 cup dry white wine
• 1 lemon, juice of
• 1 lb butter , cut into chunks
• salt
• white pepper

Reserve

• 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.