Roasted Corn and Shrimp Ravioli with a Herb Cream Sauce
"One of my favorite dishes. I use wontons for this dish to make it easy on myself; but, obviously you could use fresh pasta. This is a basic recipe, and widely available on many blogs and web sites these days; but, it is absolutely delicious. It does take a bit of time - but, make ahead and freeze. Then, whenever you want ravioli, simply heat up some water - boil - and serve. For the sauce, you can really use whatever you want. You can go with the basic tomato sauce, a cheese sauce; or a simple butter or cream sauce, which is what I do. The one thing I really think is key; is, to add fresh roasted corn - it makes such a difference. As far as the shrimp goes ... use what is on sale; but, I do prefer to buy raw vs precooked when possible."
Original is 8-12 servings
Ingredients
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- SAUCE
Nutritional
- Serving Size: 1 (1203.1 g)
- Calories 485
- Total Fat - 11.4 g
- Saturated Fat - 5.3 g
- Cholesterol - 73.8 mg
- Sodium - 4765.4 mg
- Total Carbohydrate - 65.2 g
- Dietary Fiber - 5.4 g
- Sugars - 4.7 g
- Protein - 30.2 g
- Calcium - 112.2 mg
- Iron - 3.4 mg
- Vitamin C - 11 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Roasted Corn ... Now, there are many ways to prepare your corn. Grill it husks on or off, use a grill pan, right on your gas stove; or, use your oven. Personally, I use my grill. But an easy way, is to roast them in a 350 degree oven, middle shelf, in the husk (no silks removed) for 30 minutes, turning a couple of times. Cool, then remove the husks and silks; and, cut the kernels off the cob. I cut them on a dish towel so the kernels don't 'fly' off the counter.
Step 2
Shrimp ... Any shrimp will work for this, so don't worry about the size. You can get precooked shrimp; however, I really prefer to cook my own. Also, many grocery stores will steam the shrimp (for free) as you shop. Take advantage of that - less work for you. Otherwise, I usually just boil mine. Bring a pot of salted water to a boil, add the shrimp, and turn off the heat. Once the shrimp begin to curl, and turn pink - the shrimp are done. Remove to a plate to cool.
Step 3
Note: Always thaw frozen shrimp in a colander over a bowl, covered with plastic wrap; and, in the refrigerator. Shrimp should never be thawed in a package, where they set in water; and, never on a kitchen counter.
Step 4
Shrimp and Corn Filling ... Add the shrimp and corn to a small food processor, and pulse a few times until you get a nice coarse texture. You DO NOT want it too smooth. Then, add the corn and shrimp mixture, along with; the, ricotta, parmesan, shallot, chives, pinch of salt and pepper to a small bowl, and, mix to combine.
Step 5
Wontons ... I like to make triangles out of 1 wonton; but you can use 2 wontons, and make squares too. You can even use the rounds, and make half moons or round ravioli. Make whatever you like.
Step 6
Ravioli ... Add the filling to the center of the ravioli. Then wet the edge of the ravioli with water, using the tip of your finger; fold over, and press to seal. First, make sure to seal the edges well; and, make sure to not over fill the ravioli; or, they will just burst when they are boiled. Lay them out on a baking sheet, lined with parchment or foil to lightly dry (5-10 minutes). Then, you can cook them immediately, or freeze them.
Step 7
If freezing them; after they dried; cover with plastic wrap and freeze for 30 minutes until firm. Then you can add them to a freezer bag. It is important to freeze them individually before adding to a freezer bag, so they don't stick together. They will last up to 6 months.
Step 8
Sauce ... As your ravioli are 'drying' or 'resting,' start your sauce. Add the cream, garlic, and shallot to a small pot and bring to a light boil; then, reduce to medium low, and simmer 5 minutes until the sauce begins to thicken and reduces. To finish the sauce, remove the garlic clove, add the herbs, and season with salt and pepper.
Step 9
Boil ... Bring a pot of salted water to a light boil; then, add the ravioli, and cook until they begin to float. They only take 3-4 minutes.
Step 10
Finish and Serve ... I like to serve this dish in bowls, so you can enjoy all that good sauce; and, don't forget to garnish with parmesan cheese. Serve with a salad and crusty bread - ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy raw shrimp when possible, as it will provide the best flavor and texture for the dish.
- Fresh roasted corn is essential for this dish, as it will add a depth of flavor that cannot be replaced.
- Instead of shrimp, use cooked chicken - This substitution is great for those who are not fans of seafood, or for those who are looking for a meatier option.
- Instead of wonton wrappers, use fresh pasta - This substitution is great for those who want to make the dish from scratch and want to make it even more delicious.
Vegetarian Substitute the shrimp with 1 cup of diced mushrooms and 1/2 cup of diced zucchini. Also, replace the heavy cream with vegetable broth.
Garlic Bread - This classic side dish is the perfect accompaniment to the Roasted Corn and Shrimp Ravioli with a Herb Cream Sauce. The garlic bread will add a delicious, crunchy texture to the dish and will help to soak up all of the delicious sauce. Plus, it's easy to make and can be prepared ahead of time.
Sauteed Asparagus: Sauteed asparagus is a great side dish to serve with the Roasted Corn and Shrimp Ravioli with a Herb Cream Sauce. It is a light and healthy vegetable dish that will add a nice crunch and freshness to the meal. It is also quick and easy to prepare, making it a great addition to the dish.
FAQ
Q: What type of shrimp should I use?
A: Any type of shrimp will work for this recipe. I prefer to buy raw shrimp when possible, but precooked shrimp can also be used.
Q: How long should I cook the shrimp?
A: Cook the shrimp for 2-3 minutes until they turn pink and are cooked through. Be careful not to overcook them as they can become rubbery.
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Fun facts:
The dish of ravioli originated in Italy, where it has been enjoyed since the 14th century. It was a favorite of Catherine de Medici, who brought the dish to France when she married King Henry II.
The use of herbs in cooking is an ancient practice, with records of herbs being used in food as far back as 4500 BC. Herbs such as basil, thyme, and rosemary are all used in the herb cream sauce in this recipe.