Crabmeat Ravioli With Red Pepper Cream Sauce Recipes

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CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE



Crabmeat Ravioli With Red Pepper Cream Sauce image

This recipe is from emeril.com....you can use left over crab meat or imitation crab meat to make this.

Provided by julz654

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 202.4, Fat 9.8, SaturatedFat 5.1, Cholesterol 183, Sodium 863.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 24.7

LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE



Lobster Ravioli with Crabmeat Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta Dough, recipe follows
Egg white, slightly beaten
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt

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.

CRABMEAT RAVIOLI WITH CLAM SAUCE



Crabmeat Ravioli With Clam Sauce image

Make and share this Crabmeat Ravioli With Clam Sauce recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1/3 cup finely chopped onion
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes, undrained
1 (14 1/2 ounce) can no-salt-added diced tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 (10 ounce) can clams, drained
1/2 lb lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko breadcrumbs
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta cheese
24 wonton wrappers

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.

Nutrition Facts : Calories 424.8, Fat 8.7, SaturatedFat 2.4, Cholesterol 80.7, Sodium 1246.9, Carbohydrate 54.4, Fiber 5.6, Sugar 12, Protein 33.3

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Top Asked Questions

What do you serve with crab ravioli?
I served these crab ravioli with a simple sauce made with stock, wine, lemon juice and butter, but you could also simply use browned butter or a light cream sauce as well. I'd keep it light and not too strong, plus lemon hints are a good match too.
Does crab ravioli tear when cooked?
It might seem pretty thin, but it shouldn't tear since it's quite rich and stretchy. And do bear in mind that fresh pasta tends to thicken slightly as it cooks. I served these crab ravioli with a simple sauce made with stock, wine, lemon juice and butter, but you could also simply use browned butter or a light cream sauce as well.
What is crab ravioli made of?
Crab ravioli. These crab ravioli are delicately flavored, with a smooth, creamy filling jam-packed with crab, wrapped in tasty homemade pasta. Yes they take a little bit of effort, but the prize is so worthwhile.
What is the best way to cook lobster ravioli?
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.

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