Panned Veal With Cheese And Crab Ravioli And Red Pepper Cream Sauce Recipe

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


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1 jalapeno, chopped

2 tablespoons minced red peppers

5 blanched asparagus spears

Salt and pepper

1 1/2 cups brioche bread crumbs

1 tablespoon dried thyme

2 tablespoons salt

2 ounces white wine

2 eggs, slightly beaten with 2 tablespoons milk

1 teaspoon minced garlic

2 tablespoons olive oil

1/4 cup grated Parmigiano-Reggiano cheese

1/2 pound lump crab meat, picked over for shells and cartilage

1 cup grated Parmigiano-Reggiano cheese

1/2 chopped white onion

8 (3-ounce) veal top round, pounded out thin

2 tablespoons bread crumbs

2 tablespoons heavy cream

1 cup flour

1 tablespoon cayenne pepper

3 red peppers, chopped

2 tablespoons chiffonade basil

Essence, recipe follows

1 tablespoon black pepper

1 tablespoon chopped basil

2 tablespoons garlic powder

1 1/2 quart heavy cream

1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares, 8 squares total

1 tablespoon onion powder

2 tablespoons minced red onions

2 tablespoons butter

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