Creamy Shrimp and Corn Ravioli

Name: Creamy Shrimp and Corn Ravioli
Yield: 10 serving
Ingredients: 2 tablespoons unsalted butter; ½ small shallot, minced; 1 garlic clove, minced; 1 ½ cups corn kernels (from 3 ears), divided; 12 large poached shrimp, diced; 6 ounces mascarpone, softened; 2 ounces whole milk ricotta; 1 tablespoon thinly sliced chives, plus more for garnish; 1 tablespoon minced tarragon; salt and pepper to taste; 1 egg, well beaten; 50 round wonton wrappers; 4 tablespoons unsalted butter; salt and pepper to taste

User Reviews

5.0

12 reviews

Excellent

Servings
10
Calories
291 kcal
Course
Dinner
Cuisine
Italian-American Fussion

Creamy Shrimp and Corn Ravioli

Joelle Cantu

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This Creamy Shrimp and Corn Ravioli is made with wonton wrappers which cuts down the time it takes to prepare this significantly! The wonton wrappers are filled with creamy and and corn making it a perfect summer dish.

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Ingredients

Servings

creamy shrimp and corn filing

2 tablespoons unsalted butter
½ small shallot, minced
1 garlic clove, minced
1 ½ cups corn kernels (from 3 ears), divided
12 large poached shrimp, diced
6 ounces mascarpone, softened
2 ounces whole milk ricotta
1 tablespoon thinly sliced chives, plus more for garnish
1 tablespoon minced tarragon
salt and pepper to taste

assembly

1 egg, well beaten
50 round wonton wrappers
4 tablespoons unsalted butter
salt and pepper to taste

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Instructions

Filling: Place a large skillet over medium heat and melt butter. Add shallot, garlic and corn and saute for 2 to 3 minutes. Season with salt and pepper, remove from heat and cool, reserving ⅓ of mixture.
Once corn mixture has cooled, combine all filling ingredients into a mixing bowl (except reserved corn mixture) and mix together. Refrigerate until ready to use.
Assemble: Lightly brush the edge of each wonton wrapper with the beaten egg and fill the center with 2 teaspoons filling. Carefully fold each ravioli in half, pressing as much air out of each one before sealing them shut. Transfer finished ravioli onto a parchment lined baking sheet. Once all ravioli have been made, transfer baking sheet to freezer and freeze all but 12 ravioli.
Fill a large pot with water and bring to a boil over medium-high heat. Once water comes to a boil, add a small handful of salt and 12, unfrozen ravioli.
Cook ravioli for 3 to 4 minutes or until they begin to float to the top of the pot. Using a slotted spoon, transfer ravioli to a large plate and set aside.
Place a large skillet over medium heat and melt butter until slightly browned with a nutty aroma.
Carefully slide ravioli into the browned butter. Cook pasta for about 2 minutes, coating each ravioli in the sauce. Add reserved corn mixture and toss together. Season with salt and pepper. Top with sliced chives and serve.

Notes

*Makes 50 ravioli
*Once remaining ravioli are completely frozen, transfer to a resealable plastic bag, removing as much air out as possible, seal and store in freezer for up to 3 months.

Nutrition Information

Show Details

Calories 291kcal (15%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 76mg (25%) Sodium 296mg (12%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 585IU (12%) Vitamin C 2mg (2%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 291 kcal

% Daily Value*

Calories	291kcal	15%
Carbohydrates	27g	9%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	10g	50%
Cholesterol	76mg	25%
Sodium	296mg	12%
Potassium	133mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	585IU	12%
Vitamin C	2mg	2%
Calcium	75mg	8%
Iron	2mg	11%