Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus

Em1h18_crabmeat_ravioli_lg

(28) Course Main Dishes Prep Time 30m Total Time 35m

Ingredients in this Recipe

1 1/2 teaspoons chopped fresh basil leaves
1 1/2 teaspoons chopped fresh parsley leaves
1 large egg white, cold
1 large egg, beaten with 2 teaspoons water, for egg wash
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 pound cold, peeled and deveined shrimp
1/2 teaspoon salt
1/4 cup cold heavy cream
1/4 cup grated Parmesan
1/4 teaspoon freshly ground white pepper
16 spears Blanched Asparagus, recipe follows
2 tablespoons chopped shallots
4 fresh pasta sheets, measuring about 9 by 15 inches
6 ounces lump crabmeat, picked over for shells and cartilage

Recipe Preparation

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