by Nancy Caivano
Shrimp and Toasted Corn Ravioli
with Corn and Black Peppercorn Cream
2-1/4 cups all-purpose flour
1/3 cup water
1 tbsp olive oil
1 tsp salt
6 tbsp olive oil, divided
5 ears of corn, kernels removed
Salt and Pepper
1 onion, chopped
5 cloves garlic, minced (or 1 tbsp jar chopped garlic)
1 lb fresh shrimp, peeled, deveined and chopped
3 tbsp basil, julienne
3 tbsp parsley, chopped
1/4 tsp crushed red pepper flakes (optional)
2 cups ricotta
1 cup grated provolone cheese
1/2 cup grated Romano cheese
1 egg, beaten
1 egg beaten with 2 tbsp water
2 tbsp olive oil
1 onion, finely diced
4 ears of corn, kernels removed
3 tbsp cracked black peppercorns
1/4 cup white wine
1 cup heavy cream
2 tbsp parsley, chopped
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.
Heat 3 tbsp olive oil in a large, nonstick skillet over high heat. When very hot, add corn and sauté, tossing occasionally until all corn is well browned. Remove from heat and season with salt and pepper. Heat remaining 3 tbsp olive oil in a large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add shrimp; sauté until just opaque, another 5 minutes. Stir in basil, parsley and crushed red pepper. Cool.
Mix ricotta, provolone, Romano, corn and shrimp mixture in a large bowl. Season well with salt and pepper. Stir in egg.
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8-inch) on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tbsp, about 1-inch apart on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.
Meanwhile, prepare sauce:
Heat olive oil in a skillet over medium-high heat. Add onion, corn and black peppercorns and sauté until corn is lightly browned. Add wine and simmer until almost all evaporated. Add cream and simmer, stirring, until thickened. Take half of sauce and purée. Add puréed sauce to remaining sauce in pan, and season with salt and pepper. Stir in parsley.
Bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain; toss gently with the sauce and serve, passing extra Romano cheese.
This recipe is easily doubled or tripled. You can freeze ravioli by placing on a baking sheet lined with plastic wrap or parchment paper. Wrap well with plastic and freeze. When frozen, place in zip top plastic bags.
Progressive Meal Courses
- Spinach and Dried Tomato Arancini with Creamy Basil Pesto
- Seared Prosciutto and Mushroom Ravioli with Spicy Tomato Dipping Sauce
- Risotto with Chicken, Roasted Fennel and Boursin
- Risotto with Grilled Flank Steak and Mixed Mushrooms
- Shrimp and Toasted Corn Ravioli with Corn and Black Peppercorn Cream
- Baked Orzo with Olives and Mozzarella
- Risotto with Butternut Squash and Pancetta
- Risotto with Roasted Vegetables
- Asparagus, Fennel, Red Onion and Orange Salad
- Spinach and Apple Salad with Butter Toasted Almonds
- Endive, Roasted Pear and Stilton Salad
This page created March 2001