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Crabmeat Ravioli With Red Pepper Cream Sauce

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“This recipe is from can use left over crab meat or imitation crab meat to make this.”

Ingredients Nutrition


  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.

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