Ingredients
Red Pepper Sauce, recipe follows 4 teaspoons finely sliced fresh basil leaves, for garnish 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, this can be bought clean form you fish monger 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 ( get this from you local supper market)
Red Pepper Sauce:
2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped 1 cup water or if you have vegetable stock even better (see my recipe) 1 teaspoon paprika 1 teaspoon fresh lemon juice 3/4 teaspoon salt 1/8 teaspoon freshly ground white pepper Pinch cayenne
Directions:
Red Pepper Sauce:
1. Roast the bell peppers in the oven for 12 minutes on 200c remove the skin and seeds combine the bell peppers and water /stock in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 5 minutes, stirring occasionally. Remove from the heat.
2. Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
For the ravioli
1. 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. 2. 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. 3. 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 and serve immediately.
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