Sweet Corn Ravioli

This unique twist on traditional ravioli combines the sweetness of fresh corn with the savory brininess of shrimp, all encased in tender wonton wrappers. The filling is blended into a creamy, cohesive mixture that holds together beautifully when poached. It offers a delightful textural contrast between the soft pasta and the chunky, sweet-savory interior. Perfect for a light yet satisfying lunch or an elegant appetizer, these dumplings come together quickly. Serve them with a simple drizzle of soy sauce or a light corn-based broth to enhance the natural flavors without overpowering the delicate filling.

Cooking Method: Boiling

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 43.0

Dietary: Gluten-free

Description

This unique twist on traditional ravioli combines the sweetness of fresh corn with the savory brininess of shrimp, all encased in tender wonton wrappers. The filling is blended into a creamy, cohesive mixture that holds together beautifully when poached. It offers a delightful textural contrast between the soft pasta and the chunky, sweet-savory interior. Perfect for a light yet satisfying lunch or an elegant appetizer, these dumplings come together quickly. Serve them with a simple drizzle of soy sauce or a light corn-based broth to enhance the natural flavors without overpowering the delicate filling.

Ingredients

1/2 pound raw shrimp, shelled and deveined
1 cup fresh corn kernels (from 2 ears)
2 teaspoons chives, finely chopped
28 round wonton wrappers
2 large eggs
1 tablespoon water
to taste salt
to taste black pepper

Directions

1
Roughly chop the raw shrimp into small pieces.
2
In a food processor, blend the chopped shrimp, corn kernels, and cream until a coarse paste forms.
3
Transfer the mixture to a bowl and stir in the chopped chives, salt, and pepper.
4
Whisk together the eggs and water to create an egg wash.
5
Lay out the wonton wrappers on a clean surface and brush the edges lightly with the egg wash.
6
Place about 1 tablespoon of the shrimp-corn mixture in the center of each wrapper.
7
Fold the wrappers over the filling to form half-moons, pressing out air pockets.
8
Use a fork to crimp and seal the edges tightly.
9
Bring a large pot of salted water to a gentle boil.
10
Carefully add the ravioli to the water and poach for about 4 minutes, or until they float and the filling is cooked through.
11
Remove with a slotted spoon and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 43.0kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.2g5%
Sugars 1.6g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: These ravioli are best served immediately after cooking. Uncooked, sealed ravioli can be frozen on a baking sheet before transferring to a bag for up to 1 month.

Variation: For a vegan version, omit the shrimp and use a filling of blended corn, chives, and firm tofu or mushrooms instead. Use water or plant-based milk for the wash if avoiding eggs.

Serving Suggestion: Serve with a light corn broth, soy sauce, or a drizzle of sesame oil and chili crisp for extra flavor.

Tip: Do not overfill the wrappers, or they may burst during cooking. Ensure the seals are tight to prevent leakage.

Keywords: shrimp, corn, wonton, ravioli, dumpling, seafood, chives, poached, appetizer, asian-inspired, quick dinner, summer recipe, fresh filling, delicate, vegetable, protein, easy, homemade, party food, light meal

Read it online: https://www.chefs-mate.com/recipe/sweet-corn-ravioli/

Chefs Mate

Sweet Corn Ravioli

Nutrition Facts