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