Cleveland Cooks: Crop Corn Ravioli recipe

Cleveland Cooks: Summer Corn Ravioli with Shrimp

Crop Corn Ravioli

Serves 4


Cheese ravioli                                                            16-20

Peeled and deveined shrimp                                   16

Fresh Corn Kernels                                                  2cups

Fresh Green Beans                                                   2cups

Thin Sliced Red onion                                              1 cups

Diced Fresh Tomatoes                                             2 cups

Corn stock                                                                  2-3 cups

*Lobster Stock (optional)                                        1 cup

Fresh Tarragon                                                         1TBSP

Vegetable oil                                                              1 TBSP

Butter                                                                                     2TBSP

Salt and pepper                                                         to taste

Grated Parmesan or Asiago                                     4 TBSP

White Truffle Oil                                                       drizzle


  • Cut all the vegetable and slice the corn off the cob
  • For the corn Stock add all the cobs to a large stockpot and add water to cover. Bring to a boil and then reduce heat to simmer and cook for 1 hour. Remove the corncobs and reserve the corn stock.
  • Bring a large stock pot of water to a boil and have ready to cook the ravioli.
  • In a large sauté pan add the vegetable oil and heat till the oil just starts to smoke.
  • Add the shrimp and sauté for 20 seconds; add the remaining vegetables and sauté for 1 minute.
  • Add the corn stock and reduce the heat to medium. Please Note: If you have lobster stock add it at his time, if not add the extra one cup of corn stock at this time.
  • Add the ravioli to the boiling water and cook for 4-5 minutes or to the directions provided.
  • Add the butter and tarragon to the vegetable mix and cook for 2 minutes.
  • Drain the raviolis and place 4-5 per person in a large pasta bowl.
  • Place 4 shrimp per bowl and then spoon the vegetables evenly around the pasta and spoon the broth over the dish. Garnish with grated cheese and White Truffle oil if desired. Serve inmmediately.