Crabmeat Ravioli With Red Pepper Cream Sauce

• 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

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.

shrimp, egg white, parsley, fresh basil, lemon juice, garlic, salt, fresh ground pepper, heavy cream, crabmeat, parmesan cheese, shallots, egg, water, pasta

Taken from www.food.com/recipe/crabmeat-ravioli-with-red-pepper-cream-sauce-172171 (may not work)