Lump Crabmeat Ravioli With Red Pepper Cream Sauce And Asparagus Recipes

CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE

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.

CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE

Steps:

• For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
• Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
• For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
• For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
• Bring a wide shallow pot of salted water to a boil.
• Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
• Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.

CRABMEAT RAVIOLI WITH CLAM SAUCE

Steps:

• To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
• Add onion, and sauté 3 minutes or until tender.
• Add garlic, and sauté 1 minute.
• Add crushed and diced tomatoes; bring to a boil.
• Reduce heat, and simmer 30 minutes.
• Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
• Remove from heat, and set aside.
• To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
• Add ricotta; stir gently to combine.
• Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
• Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
• Repeat procedure with remaining wonton wrappers and crab mixture.
• Fill a large Dutch oven with water; bring water to a boil.
• Add half of ravioli; cook 4 minutes or until done.
• Remove ravioli from pan with a slotted spoon; keep warm.
• Repeat procedure with remaining ravioli.
• Serve ravioli immediately with sauce.

ASPARAGUS AND CRAB CASSEROLE

Steps:

• Preheat the oven to 375°F.
• Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
• Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
• Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.

CRAB RAVIOLI WITH LEMON BUTTER

Steps:

• Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
• Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
• Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
• Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
• Repeat with second batch of ravioli. Garnish with chervil.

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE

Steps:

• For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
• Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
• For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
• Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

GARLIC-ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F.
• Place asparagus in a baking dish and season with salt and pepper.
• Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.