Crabmeat Ravioli With Red Pepper Cream Sauce

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb shrimp, cold, peeled and deveined
• 1 large egg , 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

Recipe

• 1 combine shrimp, egg , 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.