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    Home > Blog > Seasonal > Creamy Shrimp and Corn Ravioli

    Creamy Shrimp and Corn Ravioli

    by Jenny Park · Published: Aug 12, 2019 · Modified: Jul 29, 2020

    Jump to Recipe
    This Creamy Shrimp and Corn Ravioli is made with wonton wrappers which cuts down the time it takes to prepare this significantly! The wonton wrappers are filled with creamy and and corn making it a perfect summer dish.
    Creamy shrimp and corn ravioli on a plate with a fork.

    I used to give major side-eye to whenever I saw wontons being used as faux ravioli wrappers. It just didn’t really seem right to me (pretty sure I was just being a brat). Well, turns out using wonton wrappers as ravioli wrappers and frying them up in some browned butter is actually DELICIOUS! They’re also way more low maintenance than making your own pasta dough. This Creamy Shrimp and Corn Ravioli recipe is so simple and crazy delicious!

    These make a bunch and also fit under the “great to freeze” category!  I’ve been very into figuring out easy freezer type meals lately and this recipe really works so well for that! These guys freeze SO well and you don’t even need to thaw them, before sticking them in a pot of boiling water to cook them. I usually serve these creamy shrimp and corn ravioli along side a bowl of arugula tossed with a really easy balsamic vinaigrette. It’s nice to have some light and slightly spicy greens next to the rich and creamy pasta. Enjoy!

    Creamy shrimp and corn ravioli on plates with a drink and fork.

    If you love corn recipes as much as we do, you might like some of our favorites! 

    Jalapeno corn cakes on a blue and white platter.
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    Summer Corn Salad
    A close up of roasted corn chowder with a spoon.
    Roasted Corn Chowder

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    Close up shot of Creamy Corn Ravioli on a plate.

    Creamy Shrimp and Corn Ravioli

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    This Creamy Shrimp and Corn Ravioli is made with wonton wrappers which cuts down the time it takes to prepare this significantly! The wonton wrappers are filled with creamy and and corn making it a perfect summer dish.
    RECIPE BY Teri & Jenny
    Servings: 10

      INGREDIENTS  

    creamy shrimp and corn filing

    • 2 tablespoons unsalted butter
    • ½ small shallot, minced
    • 1 garlic clove, minced
    • 1 ½ cups corn kernels (from 3 ears), divided
    • 12 large poached shrimp, diced
    • 6 ounces mascarpone, softened
    • 2 ounces whole milk ricotta
    • 1 tablespoon thinly sliced chives, plus more for garnish
    • 1 tablespoon minced tarragon
    • salt and pepper to taste

    assembly

    • 1 egg, well beaten
    • 50 round wonton wrappers
    • 4 tablespoons unsalted butter
    • salt and pepper to taste

      INSTRUCTIONS  

    • Filling: Place a large skillet over medium heat and melt butter. Add shallot, garlic and corn and saute for 2 to 3 minutes. Season with salt and pepper, remove from heat and cool, reserving ⅓ of mixture.
    • Once corn mixture has cooled, combine all filling ingredients into a mixing bowl (except reserved corn mixture) and mix together. Refrigerate until ready to use.
    • Assemble: Lightly brush the edge of each wonton wrapper with the beaten egg and fill the center with 2 teaspoons filling. Carefully fold each ravioli in half, pressing as much air out of each one before sealing them shut. Transfer finished ravioli onto a parchment lined baking sheet. Once all ravioli have been made, transfer baking sheet to freezer and freeze all but 12 ravioli.
    • Fill a large pot with water and bring to a boil over medium-high heat. Once water comes to a boil, add a small handful of salt and 12, unfrozen ravioli.
    • Cook ravioli for 3 to 4 minutes or until they begin to float to the top of the pot. Using a slotted spoon, transfer ravioli to a large plate and set aside.
    • Place a large skillet over medium heat and melt butter until slightly browned with a nutty aroma.
    • Carefully slide ravioli into the browned butter. Cook pasta for about 2 minutes, coating each ravioli in the sauce. Add reserved corn mixture and toss together. Season with salt and pepper. Top with sliced chives and serve.

      NOTES  

    • *Makes 50 ravioli
    • *Once remaining ravioli are completely frozen, transfer to a resealable plastic bag, removing as much air out as possible, seal and store in freezer for up to 3 months.
    Calories: 291kcal Carbohydrates: 27g Protein: 9g Fat: 17g Saturated Fat: 10g Cholesterol: 76mg Sodium: 296mg Potassium: 133mg Fiber: 1g Sugar: 2g Vitamin A: 585IU Vitamin C: 2mg Calcium: 75mg Iron: 2mg
    CUISINE: Italian-american
    KEYWORD: ravioli, summer corn recipe
    COURSE: dinner

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    August 12, 2019 / 6 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    August 12, 2019 / 6 Comments

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    1. Annalisa

      August 16, 2019 at 8:23 am

      Can’t wait to make this!! Best instructions for eventually defrosting the frozen mezzaluna?

      Reply
      • Annalisa

        August 16, 2019 at 8:25 am

        Never mind—should have read the intro :)

        Reply
    2. Erin

      August 14, 2019 at 8:32 am

      I’m allergic to shellfish. What other protein would you recommend in these? Ground pork maybe?

      Reply
      • Jenny Park

        August 31, 2019 at 10:04 am

        You could use (cooked) shredded chicken instead!

        Reply
    3. Hayden

      August 13, 2019 at 9:30 am

      Those look way good. I’ll have to track down some wonton wrappers and give them a try!

      Reply
    4. Tara

      August 12, 2019 at 12:53 pm

      Just saw these little guys fly by on my IG feed and I instantly knew I needed them! Just updated my grocery list for this afternoon so lunch tomorrow will be amazing!! Thanks for sharing!!

      Reply

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