Lump Crabmeat Ravioli With Red Pepper Cream Sauce And Asparagus Recipes

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CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE



Crab and Chile Ravioli with Mornay Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon butter
1 tablespoon olive oil
1 jalapeno, seeded, finely diced
1 Fresno chile, seeded, finely diced
1 large shallot, finely diced
Kosher salt and freshly ground black pepper
3 to 4 cloves garlic, grated or minced
1/4 to 1/2 cup sherry or dry vermouth
8 ounces lump crabmeat, picked through for shells
1/2 cup combined chopped fresh chives, oregano, parsley and thyme, some reserved for garnish
2 tablespoons butter
2 tablespoons flour
2 cups milk
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup grated Gruyere
4 sheets fresh pasta, cut into 12- to 14-inch pieces, covered with a clean dish towel until ready to use
Semolina, for dusting
Zest of 1 lemon, for garnish

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.

CREAMY CRAB AND RED PEPPER SPREAD



Creamy Crab and Red Pepper Spread image

Sweet, tender lump crabmeat in a creamy spread with green onions and red peppers makes for an upscale appetizer spread.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 2h10m

Yield 22

Number Of Ingredients 7

2 green onions, thinly sliced, divided
1 (8 ounce) tub PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 (6 ounce) can lump crabmeat, drained
½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1 small red pepper, finely chopped
1 tablespoon GREY POUPON Dijon Mustard
RITZ Reduced Fat Crackers

Steps:

  • Reserve 2 tablespoons onions. Mix remaining onions with all remaining ingredients except crackers.
  • Refrigerate 1 hour.
  • Top with reserved onions. Serve with crackers.

Nutrition Facts : Calories 44 calories, Carbohydrate 0.6 g, Cholesterol 16.2 mg, Fat 2.9 g, Fiber 0.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 114.3 mg, Sugar 0.1 g

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

ASPARAGUS SOUP WITH RED PEPPER SAUCE AND LUMP CRABMEAT RECIPE - (1/5)



Asparagus Soup with Red Pepper Sauce and Lump Crabmeat Recipe - (1/5) image

Provided by xarsis

Number Of Ingredients 23

Soup:
2 1/4 pounds fresh thin asparagus, tough ends discarded
2 tablespoons unsalted butter
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 cups chicken stock or vegetable stock
1/2 cup dry white wine
3/4 cup heavy cream
Red Pepper Sauce, recipe follows
1/4 pound lump crabmeat, garnish
Red Pepper Sauce:
1 red bell pepper, about 8 ounces
4 1/2 teaspoons minced shallots
5 fresh cilantro leaves, roughly chopped
2 fresh basil leaves
1 teaspoon garlic
1/2 teaspoon crushed red pepper
1/8 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup extra-virgin olive oil

Steps:

  • Cut 16 tips from the tops of the asparagus and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces. In a medium sized, heavy pot, melt the butter over medium-high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock and white wine and bring to a boil. Reduce the heat and simmer until the asparagus are very tender, about 25 minutes. Meanwhile, bring a small pot of salted water to a boil. Add the asparagus tips and blanch until just tender, about 2 minutes. Drain and refresh in an ice bath. Add the cream to the soup and bring to a simmer and cook for 5 minutes. Transfer the soup in batches to a blender and process on high speed until very smooth. Remove from the heat and ladle into 4 large soup bowls. Swirl the Red Pepper Sauce in a decorative pattern over the soup in each bowl. Spoon 1 tablespoon of crabmeat into the center and arrange the blanched tips around the crabmeat. Serve immediately. Red Pepper Sauce: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, remove the seeds and stems and roughly chop. Combine the peppers, shallots, cilantro, basil, garlic, crushed red pepper, vinegar, salt, and pepper in the bowl of food processor or blender, and process for 20 seconds. With the machine running, add the oil through the feed tube in a steady stream and process until thick and smooth. Drizzle into the Asparagus Soup, and transfer any remaining into an airtight container and store in the refrigerator for up to 1 week. Yield: about 3/4 cup

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS



LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS image

Categories     Pasta     Dinner

Yield 4 servings

Number Of Ingredients 18

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

Steps:

  • Cook's Note: To achieve the right consistency, make sure that the shrimp and egg white are very cold, and chill the food processor bowl and blade in the refrigerator for 20 minutes before beginning. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately. Yield: 16 ravioli, 4 servings

CRAB RAVIOLI WITH LEMON BUTTER



Crab Ravioli with Lemon Butter image

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 45

Number Of Ingredients 14

For the filling:
1 cup ricotta cheese (8 ounces)
1 cup lump crabmeat, such as peekytoe (8 ounces)
Coarse salt and freshly ground pepper
1/8 teaspoon red-pepper flakes
For the ravioli:
All-purpose flour, for baking sheet
90 wonton wrappers (two 12-ounce packages)
1 large egg, lightly beaten, for egg wash
Coarse salt
For the sauce:
1 stick unsalted butter
2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice
Garnish: fresh chervil

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.

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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