Sweet Corn Ravioli
Yield
4 servingsPrep
20 minCook
5 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
chives
|
|
| 2 | each |
corn cobs
fresh, kernels removed from cob |
* |
| 1 | cup |
cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | pound |
shrimp
raw, shelled and deveined |
|
| 28 | each |
wonton wrappers
round |
*
|
| 2 | whole |
eggs
|
*
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
chives
|
|
| 2 | each |
corn cobs
fresh, kernels removed from cob |
* |
| 237 | ml |
cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 226.8 | g |
shrimp
raw, shelled and deveined |
|
| 28 | each |
wonton wrappers
round |
*
|
| 2 | whole |
eggs
|
*
|
| 1 | x |
water
|
*
|
Directions
With a knife, roughly chop shrimp.
In a food processor blend shrimp, corn and cream.
Season with salt, pepper and chives.
Lay out wanton wrappers and brush with an egg wash.
Place 1 tablespoon of the shrimp mixture on one side of each wrapper.
Fold over each wrapper and seal with a fork.
Bring salted water to a boil and place ravioli in water.
Poach for about 4 minutes.
Serve ravioli with corn sauce.
