Lump Crabmeat Ravioli with Red Pepper cream sauce and Asparagus

Category: Main Dish

Ready in 1h

Ingredients

1/2 # cold peeled and deveined shrimp

1 Large egg white cold

1 1/2 tsp. chopped fresh parsley leaves

1 1/2 tsp. chopped fresh basil leaves

1 tsp. fresh lemon juice

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground White pepper

1/4 C. cold heavy cream

6 OZ lump crabmeat

1/4 C. grated Parmesan

2 T. chopped Shallots

1 Large egg beaten with 2 tsp. water for egg wash

4 fresh pasta sheets measuring about 9x 15 "

Red Pepper cream sauce:

2 Red bell peppers (about 3/4#) cored seeded, and coarsely chopped

2 C. heavy cream

I tsp. Paprika

1 tsp. fresh lemon juice

3/4 tsp. salt

1/8 tsp. freshly ground white pepper

pinch of cayenne

16 asparagus Spears


Directions

Cooks note: To achieve the right consistency, Make sure that the shrimp and egg white are very cold and chill the food processor bowl and blade in the refrigerator for 20 minutes before beginning. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, Salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running add the cream through the feed tube in a Steady Stream. Transfer to a bowl and fold in the crabmeat, cheese and Shallots. place 1 pasta Sheet on a work surface. scoop heaping Tablespoons of the crabmeat filling evenly down the sheet, about 4 " apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with the egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4" round cutter, cut into individual ravioli. Bring a large pot of Salted Water to a boil. Add the ravioli and cook until tender. 4-5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately. For the cream sauce: combine the bell peppers and cream in a medium heavy Pot, and bring to a boil. Reduce the heat to medium- low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat. Add the paprika, lemon juice, Salt, white pepper, and cayenne. with an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot Asparagus: With a Sharp Knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length. Bring a large saucepan of salted water to a boil. Add the asparagus and cook Until just tender 1-2 minutes, depending on their thickness. Drain and transfer to an ice bath to Stop the cooking; drain and serve immediately.

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