Crabmeat Ravioli With Red Pepper Cream Sauce

This recipe is from emeril.com....you can use left over crab meat or imitation crab meat to make this.

Steps

Combine shrimp , egg white , parsley , basil , lemon juice , garlic , salt & pepper in a food processor and pulse.

Scrape sides and pulse again.

With machine running , add cream through the top in a steady stream.

Transfer to a bowl & fold in crabmeat , cheese & shallots.

Place 1 pasta sheet on work surface.

Scoop heaping tablespoons of crabmeat filling evenly down the sheet , abt 4 inches apart in 2 rows of 4.

Using a pastry brush , lightly coat the areas around filling with egg wash.

Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal.

With a 4-inch round cutter or knift , cut into individual ravioli.

Bring a large pot of salted water to boil.

Add ravioli & cook until tender , 4 to 5 minutes.

Remove with slotted spoon & divide into 4 plates.

Drizzle the sauce on top and arrange the asparagus on the side.

Garnish each portion with cheese & basil & serve immediately.

Ingredients

shrimp, egg white, fresh parsley leaves, fresh basil leaves, fresh lemon juice, garlic, salt, fresh ground pepper, heavy cream, crabmeat, parmesan cheese, shallots, egg, water, fresh pasta