Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus (Emeril Lagasse) Recipe

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Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus (Emeril Lagasse)
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Ingredients:

Directions:

  1. 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.
  2. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with 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-inch round cutter, cut into individual ravioli.
  3. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 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.
  4. Red Pepper Cream Sauce:
  5. 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
  6. 2 cups heavy cream
  7. 1 teaspoon paprika
  8. 1 teaspoon fresh lemon juice
  9. 3/4 teaspoon salt
  10. 1/8 teaspoon freshly ground white pepper
  11. Pinch cayenne
  12. 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.
  13. 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.
  14. Yield: 2 cups
  15. Blanched Asparagus:
  16. 16 asparagus spears
  17. 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.
  18. Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.
  19. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 88.86 Kcal (372 kJ)
Calories from fat 45.77 Kcal
% Daily Value*
Total Fat 5.09g 8%
Cholesterol 25.37mg 8%
Sodium 304.94mg 13%
Potassium 65.26mg 1%
Total Carbs 5.3g 2%
Sugars 0.49g 2%
Dietary Fiber 0.53g 2%
Protein 5.75g 12%
Vitamin C 1.5mg 3%
Iron 0.6mg 3%
Calcium 58.1mg 6%
Amount Per 100 g
Calories 163.21 Kcal (683 kJ)
Calories from fat 84.06 Kcal
% Daily Value*
Total Fat 9.34g 8%
Cholesterol 46.6mg 8%
Sodium 560.11mg 13%
Potassium 119.86mg 1%
Total Carbs 9.73g 2%
Sugars 0.9g 2%
Dietary Fiber 0.97g 2%
Protein 10.57g 12%
Vitamin C 2.8mg 3%
Iron 1.1mg 3%
Calcium 106.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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