Shrimp And Roasted Corn Ravioli

• 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
• Sauce
• 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
• Reserve
• 2 ears corn, scraped
• 8 large shrimp
• cracked black pepper

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.

corn, shrimp, shrimp, heavy cream, salt, white pepper, fresh chives, cracked black pepper, pasta dough, sauce, shallots, bay leaf, thyme, white peppercorns, white wine, lemon, butter, salt, white pepper, corn, shrimp, cracked black pepper

Taken from www.food.com/recipe/shrimp-and-roasted-corn-ravioli-16444 (may not work)