Crabmeat Ravioli With Red Pepper Cream Sauce - cooking recipe

Ingredients

1/2 lb shrimp, cold, peeled and deveined
1 large egg white, cold
1 1/2 teaspoons fresh parsley leaves, chopped
1 1/2 teaspoons fresh basil leaves, chopped
1 teaspoon fresh lemon juice
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup heavy cream, cold
6 ounces crabmeat
1/4 cup parmesan cheese, grated
2 tablespoons shallots, chopped
1 large egg, beaten with
2 teaspoons water, for egg wash
4 sheets fresh pasta, measuring about 9 by 15 inches

Preparation

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.