Sweet Corn Ravioli

2 teaspoons chives

2 ears fresh corn, kernels removed from cob

1 cup cream

Salt Pepper 1/2 pound raw shrimp, -- shelled and deveined

28 round wonton wrappers

2 eggs

Water

With a knife, roughly chop shrimp. In a food processor blend shrimp, corn and cream. Season with salt, pepper and chives. Lay out wanton wrappers and brush with an egg wash. Place 1 tablespoon of the shrimp mixture on one side of each wrapper. Fold over each wrapper and seal with a fork. Bring salted water to a boil and place ravioli in water. Poach for about 4 minutes. Serve ravioli with corn sauce