Shrimp And Roasted Corn Ravioli - cooking recipe

Ingredients

4 ears roasted corn, scraped of kernels
1/2 lb shrimp, shelled and deveined
8 large shrimp
1 cup heavy cream
salt
white pepper
2 teaspoons chopped fresh chives
cracked black pepper
pasta dough
Sauce
2 shallots, minced
1 small bay leaf, crushed
1/4 teaspoon dried thyme
1/2 teaspoon white peppercorns
1 cup dry white wine
1 lemon, juice of
1 lb butter, cut into chunks
salt
white pepper
Reserve
2 ears corn, scraped
8 large shrimp
cracked black pepper

Preparation

Put the corn, shrimp and heavy cream into a food processor and puree.
Season to taste with salt and pepper, then mix in the chives.
Roll out your dough so its around 5 inches across.
Place 1 t.
of the shrimp mixture 4 across the dough.
Repeat and cover with a fresh sheet of pasta.
Press with hands to remoive air and find the shrimp puree.
Cut and crimp on all sides with a fork.
Place on a floured board and cover with a dry towell.
For the Sauce-----------------.
Bring the shallots, bay leaf, thyme, peppercorns, wine and lemon juice to a boil in a medium saucepan.
Simmer until the mixture reduces to about 1/3 cup.
Whisk in the butter, one chunk at a time.
Season with salt and pepper, strain and keep warm.
Bring a large pot of salted water to a boil and drop in ravioli-they cook quick and when they float, your done.
Remove and drain.
Place in a large serving dish, top with sauce and garnish with reserved corn and cooked shrimp.
Sprinkle with cracked black pepper.