Shrimp & Sweet Corn Ravioli with Corn Coulis & Blackpepper
Submitted by brentc
Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.
YIELD
1 batchPREP
15 minCOOK
25 minREADY
40 minThis is the kind of sauce that turns homemade ravioli into a restaurant-caliber plate.
Fresh corn kernels cook down with onions until tender, then get pureed with a broth made from simmering the cobs themselves with a spice bag of bay leaf, thyme, white peppercorns, and parsley. Strained until silky, finished with butter and a whisper of cayenne, it’s pure corn flavor concentrated into a velvety pool.
Pour it under shrimp and sweet corn ravioli, crack some black pepper over the top, and you’ve got a dish that belongs on a tasting menu.
Chef Tips
- Don’t throw away the cobs. Simmering them extracts a surprising amount of sweet corn flavor that water alone can’t provide. This is what gives the coulis its depth.
- Strain it twice if needed. For a truly smooth coulis, pass it through a fine-mesh strainer and press with the back of a ladle to extract every drop.
- Season at the end. The flavors concentrate as the coulis reduces. Add salt, pepper, and cayenne after straining so you don’t overseason.
Ingredients
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
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