AM Summer Corn & Ricotta Wonton Ravioli w/ Shrimp
Yields 4-6 portions
For the ravioli, mix all filling ingredients together.
Place one wonton skin on a flat surface and scoop a small amount of mix in the center.
Lightly water the exposed edges and place another wonton skin on top; pressing and sealing the two skins firmly together. Be sure to release any excess air as to not create air pockets in the cooking process.
Once the raviolis are formed, cook them in boiling water until cooked to al dente. This way, they can reheat again in hot water at time of service.
In a sauté pan, add a little avocado oil and corn kernels, lightly salt the kernels and add shrimp.
When shrimp is half way cooked, add white wine and allow the alcohol to cook out.
Add cold butter to the pan and turn off the heat; allowing the butter to melt slowly.
Plate the sautéed shrimp and corn on top of heated ravioli. Garnish the dish with fresh lemon zest and parsley leaves.