Shrimp and Roasted Corn Ravioli

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 6mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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