Corn “Wonton” Ravioli

Here’s a fun one for you. Corn is a summertime staple, and I want to share another use for it other than on the cob or in a skillet. This is a twist on ravioli using the ever-so-versatile wonton or dumpling wrapper, that you can find at most grocery stores or Asian markets. The end result looks really impressive, but as you will see, it’s quite easy to do with minimal ingredients! Please enjoy my corn wonton ravioli with shrimp!

Ingredients

2
Tbsp parsley
2
Tbsp dill
2
Tbsp chives
2
cup fresh ricotta
½
cup grated parmesan
4
corn cobs
1
pack wonton skins (24-36)
12-24
raw peeled shrimp
3
oz white wine
¼
cup butter
oil
salt
lemon zest
Italian parsley

Preparation

Step 1

Boil corn cobs and set aside.

Step 2

Combine ricotta and parmesan with finely chopped parsley, dill, and chives.

Step 3

Add kernels of 2 corn cobs and mix thoroughly.

Step 4

Spoon corn cheese mixture in between two wonton skins and seal by hand pinching the edges with a little water.

Step 5

Boil the wonton raviolis until al dente.

Step 6

In a skillet, cook the raw shrimp with remaining corn kernels along with butter, wine, and a dash of salt.

Step 7

Serve with wonton raviolis and garnish with lemon zest and Italian parsley.

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