Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus

Ingredients
1/2 pound cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 tsp chopped fresh parsley leaves
1 1/2 tsp chopped fresh basil leaves
1 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp salt
1/4 tsp 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 (or package of wonton skins)

Red Pepper Cream Sauce
16 spears Blanched Asparagus
1/4 cup grated Parmesan, for garnish
4 tsp finely sliced fresh basil leaves, for garnish

Directions

1. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds.
2. Scrape down the sides and pulse for 5 seconds.
3. With the machine running, add the cream through the feed tube in a steady stream.
4. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
5. Place 1 pasta sheet on a work surface.
6. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4" apart in 2 rows of 4.
7. Using a pastry brush, lightly coat the areas around the filling with egg wash.
8. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal.
9. With a 4" round cutter, cut into individual ravioli.
10. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes.
11. Remove with a slotted spoon and divide among 4 plates.
12. Drizzle the sauce on top and arrange the asparagus on the side.
13. Garnish each portion with the cheese and basil and serve immediately.
    
    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.

Related Recipe: Red Pepper Cream Sauce