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Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus (Emeril Lagasse) Recipe

Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus (Emeril Lagasse) Recipe

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Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus (Emeril Lagasse)

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Ingredients

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Ingredients:

Serving

1/2 lb cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 tsp chopped fresh parsley leaves
1 1/2 tsp chopped fresh basil leaves
1 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp salt
1/4 tsp freshly ground white pepper
1/4 cup cold heavy cream
6 oz lump crabmeat , picked over for shells and cartilage
1/4 cup grated parmesan
2 tbsp chopped shallots
1 large egg, beaten with 2 tsp water
4 fresh pasta sheets , measuring about 9 by 15 inches
red pepper cream sauce , recipe follows
16 spears blanched asparagus , recipe follows
1/4 cup grated parmesan, for garnish
4 tsp finely sliced fresh basil leaves, for garnish
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.

Directions:

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.
Red Pepper Cream Sauce:
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
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.
Yield: 2 cups
Blanched Asparagus:
16 asparagus spears
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.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88.86 Kcal (372 kJ)
Calories from fat	45.77 Kcal
		% Daily Value*
Total Fat	5.09g	8%
Cholesterol	25.37mg	8%
Sodium	304.94mg	13%
Potassium	65.26mg	1%
Total Carbs	5.3g	2%
Sugars	0.49g	2%
Dietary Fiber	0.53g	2%
Protein	5.75g	12%
Vitamin C	1.5mg	3%
Iron	0.6mg	3%
Calcium	58.1mg	6%

Amount Per 100 g
Calories	163.21 Kcal (683 kJ)
Calories from fat	84.06 Kcal
		% Daily Value*
Total Fat	9.34g	8%
Cholesterol	46.6mg	8%
Sodium	560.11mg	13%
Potassium	119.86mg	1%
Total Carbs	9.73g	2%
Sugars	0.9g	2%
Dietary Fiber	0.97g	2%
Protein	10.57g	12%
Vitamin C	2.8mg	3%
Iron	1.1mg	3%
Calcium	106.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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