| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 16 ravioli, 4 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 16 ravioli, 4 servings |
Ingredients
- Red Pepper Cream Sauce, recipe follows
- 16 spears Blanched Asparagus, recipe follows
- 1/4 cup grated Parmesan, for garnish
- 4 teaspoons finely sliced fresh basil leaves, for garnish
- 1/2 pound cold, peeled and deveined shrimp
- 1 large egg white, cold
- 1 1/2 teaspoons chopped fresh parsley leaves
- 1 1/2 teaspoons chopped fresh basil leaves
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1/4 cup cold heavy cream
- 6 ounces lump crabmeat, picked over for shells and cartilage
- 1/4 cup grated Parmesan
- 2 tablespoons chopped shallots
- 1 large egg, beaten with 2 teaspoons water, for egg wash
- 4 fresh pasta sheets, measuring about 9 by 15 inches
- 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
- 2 cups heavy cream
- 1 teaspoon paprika
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- Pinch cayenne
- 16 asparagus spears
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Reviews
I made this recipe last night using wonton wrappers. Wow! I’m ready to make it again. The red pepper sauce would make cardboard taste good. This is definitely a keeper.
I made this recipe. It was spectacular. And super easy there were compliments all around. This is a keeper
I use the food network app. Almost everyday. I just made fresh pizza dough. Thanks Bobby Flay!!!!! Thankyou to all the chefs
I made the sauce and served it over stuffed chicken breasts it was fantastic!!
I recommend making the sauce earlier in the day or the day before so it doesn’t take so much time while preparing dinner.
We made this one tonight. A lot of work (we couldn’t find sheet pasta so we made and rolled out our own ravioli dough) but amazing flavor. Definitely a company-worthy dish.