Shrimp and Sweet Corn Ravioli
with Corn Coulis
From 'Cooking with Patrick Clark' (Ten Speed Press)
To prepare the coulis:
Remove the corn from the cobs, reserving the kernels and 4 of the cobs. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add half of the reserved corn and cook for 7 to 10 minutes, or until very tender.
Slice the cobs into 2- to 3-inch pieces, place in a saucepan with 4 cups of water, and bring to a boil. Tie the bay leaf, thyme, peppercorns and parsley stems in a piece of cheesecloth and add it to the pan. Simmer for 20 minutes, or until reduced to 2 cups of liquid. Strain the broth into a pan through a fine-mesh sieve, discarding the solids. Add the broth to the onion mixture and simmer for 5 minutes. Puree until smooth and strain through a fine-mesh sieve. Season to taste with salt, pepper and cayenne, whisk in 2 tablespoons of the butter, and keep warm.
To prepare the sauce:
Puree the red pepper with 2 tablespoons of the olive oil for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
To prepare the filling:
Coarsely chop the shrimp and place in a food processor fitted with the metal blade with half of the remaining corn and the cream. Pulse until fairly smooth. Add 2 teaspoons of the chives and season to taste with salt and pepper.
To prepare the ravioli:
Lay the wonton wrappers on a work surface and brush with the egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold each wrapper over and press firmly to seal the edges. Poach the ravioli in a pot of boiling salted water for 4 minutes. Remove from the water and saute in the remaining 2 tablespoons olive oil for 2 minutes on each side, or until golden brown.
To prepare the corn:
Cook the remaining corn in a pot of simmering salted water for 3 minutes. Remove from heat, drain and keep warm.
To prepare the prawns:
Preheat the oven to 375 degrees. Place the prawns on a baking sheet. Cut up the remaining 2 tablespoons butter and sprinkle over the prawns. Season to taste with salt and pepper and bake for 3 1/2 minutes.Arrange 4 ravioli in a pinwheel in the center of each plate. Spoon the corn coulis around the ravioli and place 3 prawns on the ravioli. Spoon the corn kernels around the plates. Sprinkle the ravioli with black pepper and drizzle some of the red pepper sauce around the plates.
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