Roasted Corn and Shrimp Ravioli with a Herb Cream Sauce

How to Make

• 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!