Shrimp & Sweet Corn Ravioli with Corn Coulis & Blackpepper

Directions

In sauté pan heat olive oil and cook onions until transparent. Add corn and cook until very tender, about 7 to 10 minutes.

Set aside. Slice cobs. Place cob slices in a sauce pan and cover with water.

Bring to a boil and add spice bag. Let simmer until you have 2 cups of liquid.

Strain broth and discard cobs and spice bag.

Add broth to onions and corn mixture. Let simmer for about 5 minutes and then place in a food processor.

Process until smooth. Pass through a strainer and season with salt, pepper and cayenne to taste.

Whisk in butter. Set aside and keep warm.

• Spice Bag: ½ bay leaf, 1 sprig of thyme, 10 white peppercorns, 5 parsley stems placed together in tied cheesecloth