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.

• Ready In: 35 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. 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.