Sweet Corn Ravioli

Homemade ravioli without the fuss of making pasta dough from scratch? That’s the wonton wrapper trick, and it works like a charm.

Raw shrimp gets blended with fresh corn kernels and cream into a silky filling, seasoned simply with chives, salt, and pepper.

Spoon it onto round wonton wrappers, fold, seal with a fork, and poach them in boiling salted water for just four minutes.

The result is tender, delicate parcels that pop with sweet corn and briny shrimp in every bite.

Chef Tips

• Keep the wonton wrappers covered with a damp towel while you work so they don’t dry out and crack
• Don’t over-blend the filling. A slightly chunky texture gives you little bursts of corn in each bite
• Poach in gently boiling water, not a rolling boil, or the wrappers may split open
• A simple brown butter with sage or a light corn sauce pairs beautifully as a finish

Variations

• Swap the shrimp for lump crab meat for an even more luxurious filling
• Add a pinch of smoked paprika to the filling for a subtle smoky note
• Serve in a pool of roasted corn chowder for a show-stopping first course