Crabmeat Ravioli With Red Pepper Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from ....you can use left over crab meat or imitation crab meat to make this. Ingredients:
1/2 lb shrimp, cold, peeled and deveined |
1 large egg white, cold |
1 1/2 teaspoons fresh parsley leaves, chopped |
1 1/2 teaspoons fresh basil leaves, chopped |
1 teaspoon fresh lemon juice |
1 teaspoon garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 cup heavy cream, cold |
6 ounces crabmeat |
1/4 cup parmesan cheese, grated |
2 tablespoons shallots, chopped |
1 large egg, beaten with |
2 teaspoons water, for egg wash |
4 sheets fresh pasta, measuring about 9 by 15 inches |
Directions:
1. Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt & pepper in a food processor and pulse. Scrape sides and pulse again. With machine running, add cream through the top in a steady stream. Transfer to a bowl & fold in crabmeat, cheese & shallots.
2. Place 1 pasta sheet on work surface. Scoop heaping tablespoons of crabmeat filling evenly down the sheet, abt 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around filling with egg wash. Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal. With a 4-inch round cutter or knift, cut into individual ravioli.
3. Bring a large pot of salted water to boil. Add ravioli & cook until tender, 4 to 5 minutes. Remove with slotted spoon & divide into 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with cheese & basil & serve immediately.
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