Ingredients for Crabmeat Ravioli With Red Pepper Cream Sauce
- 1/2 cup cooked shrimp, finely chopped
- 1 large egg white
- Fresh Parsley Leaves
- Fresh Basil Leaves
- Fresh Lemon Juice
- 1 clove garlic, minced
- Salt
- Fresh Ground Pepper
- Heavy Cream
- 1 1/2 cups cooked crabmeat (lump or imitation)
- Parmesan Cheese
- 2 tablespoons finely chopped shallots
- Egg
- Water
- Fresh Pasta
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How to Make Crabmeat Ravioli With Red Pepper Cream Sauce
- Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and pepper in a food processor. Pulse until finely chopped but not pureed.
- Scrape down the sides of the food processor and pulse again.
- With the food processor running, slowly add the heavy cream through the feed tube until fully incorporated.
- Transfer the mixture to a bowl. Gently fold in the crabmeat, Parmesan cheese, and shallots.
- Lay out one sheet of fresh pasta on a lightly floured surface.
- Drop heaping tablespoons of the crabmeat filling onto the pasta sheet, about 4 inches apart, in two rows of four.
- Using a pastry brush, lightly brush the pasta around each mound of filling with egg wash.
- Top with another sheet of pasta and gently press down around each filling to seal and remove air pockets.
- Use a 4-inch round cutter or a sharp knife to cut out individual ravioli.
- Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes, or until they float to the surface and are cooked through.
- Remove the ravioli with a slotted spoon.
- While ravioli cooks, prepare the sauce: Combine roasted red pepper puree with a touch of cream (adjust consistency as needed). Season with salt and pepper to taste.
- Divide the cooked ravioli among four plates. Drizzle generously with the red pepper cream sauce.
- Arrange blanched asparagus spears on the side of each plate.
- Garnish each portion with extra Parmesan cheese and fresh basil. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
1g
Fat
25g
Carbs
0g
