Lump Crabmeat Ravioli With Red Pepper Cream Sauce And Asparagus Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 16 servings

1/4 cup grated Parmesan, for garnish

1/4 cup grated Parmesan

1/4 teaspoon freshly ground white pepper

1/2 teaspoon salt

1 large egg white, cold

1/2 pound cold, peeled and deveined shrimp

Cook's 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.

1 large egg, beaten with 2 teaspoons water, for egg wash

6 ounces lump crabmeat, picked over for shells and cartilage

1 1/2 teaspoons chopped fresh basil leaves

1/4 cup cold heavy cream

1 1/2 teaspoons chopped fresh parsley leaves

16 spears Blanched Asparagus, recipe follows

2 tablespoons chopped shallots

4 teaspoons finely sliced fresh basil leaves, for garnish

4 fresh pasta sheets, measuring about 9 by 15 inches

1 teaspoon minced garlic

Red Pepper Cream Sauce, recipe follows

1 teaspoon fresh lemon juice

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