Shrimp and Sweet Corn Ravioli

with Corn Coulis

Serves 4

Ingredients:

• 8 small ears sweet corn
• 1/4 cup plus 3 tablespoons olive oil
• 1 onion, finely diced
• 1/2 bay leaf
• 1 sprig thyme
• 10 white peppercorns
• 2 stems parsley
• Salt and freshly ground black pepper
• Pinch of cayenne pepper
• 1/4 cup butter
• 1 roasted red bell pepper, peeled, seeded and chopped
• 6 ounces raw shrimp, shelled, deveined and coarsely chopped
• 1/3 cup heavy whipping cream
• 2 tablespoons plus 2 teaspoons chopped chives
• 32 wonton wrappers
• 1 egg, lightly beaten
• 24 prawns

To prepare the coulis:

Remove the corn from the cobs, reserving the kernels and 4 of the cobs. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add half of the reserved corn and cook for 7 to 10 minutes, or until very tender.

Slice the cobs into 2- to 3-inch pieces, place in a saucepan with 4 cups of water, and bring to a boil. Tie the bay leaf, thyme, peppercorns and parsley stems in a piece of cheesecloth and add it to the pan. Simmer for 20 minutes, or until reduced to 2 cups of liquid. Strain the broth into a pan through a fine-mesh sieve, discarding the solids. Add the broth to the onion mixture and simmer for 5 minutes. Puree until smooth and strain through a fine-mesh sieve. Season to taste with salt, pepper and cayenne, whisk in 2 tablespoons of the butter, and keep warm.

To prepare the sauce:

Puree the red pepper with 2 tablespoons of the olive oil for 2 minutes, or until smooth. Strain through a fine-mesh sieve.

To prepare the filling:

Coarsely chop the shrimp and place in a food processor fitted with the metal blade with half of the remaining corn and the cream. Pulse until fairly smooth. Add 2 teaspoons of the chives and season to taste with salt and pepper.

To prepare the ravioli:

Lay the wonton wrappers on a work surface and brush with the egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold each wrapper over and press firmly to seal the edges. Poach the ravioli in a pot of boiling salted water for 4 minutes. Remove from the water and saute in the remaining 2 tablespoons olive oil for 2 minutes on each side, or until golden brown.

To prepare the corn:

Cook the remaining corn in a pot of simmering salted water for 3 minutes. Remove from heat, drain and keep warm.

To prepare the prawns:

Preheat the oven to 375 degrees. Place the prawns on a baking sheet. Cut up the remaining 2 tablespoons butter and sprinkle over the prawns. Season to taste with salt and pepper and bake for 3 1/2 minutes.