Ingredients Jump to Instructions ↓

  1. 1/2 pound lump crab meat, picked over for shells and cartilage

  2. 2 tablespoons minced red peppers

  3. 2 tablespoons minced red onions

  4. 1 cup grated Parmigiano-Reggiano cheese

  5. 1 tablespoon chopped basil

  6. 2 tablespoons heavy cream

  7. 2 tablespoons bread crumbs

  8. 1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares,

  9. 8 squares total

  10. 2 tablespoons olive oil

  11. 3 red peppers, chopped

  12. 1 jalapeno, chopped

  13. 1/2 chopped white onion

  14. 1 teaspoon minced garlic

  15. 2 ounces white wine

  16. 1 1/2 quart heavy cream

  17. 2 tablespoons butter

  18. Salt and pepper

  19. 8 (3-ounce) veal top round, pounded out thin

  20. Essence

  21. 1 cup flour

  22. 2 eggs, slightly beaten with

  23. 2 tablespoons milk

  24. 1/2 cups brioche bread crumbs

  25. 5 blanched asparagus spears

  26. 2 tablespoons chiffonade basil

  27. 1/4 cup grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. Heat a pot of salt water for poaching. For the ravioli: In a mixing bowl, combine crab, red peppers, onions, cheese, 1 tablespoon basil, 2 tablespoons cream and bread crumbs. Season with salt and pepper. Fill each ravioli with 1/2 cup of the filling. Seal each ravioli with some of the egg wash, using a pastry brush.

  2. For the sauce: In a sauce pan, heat the olive oil. Saute the peppers, jalapeno, onions and garlic for 2 minutes. Season with salt and pepper. Stir in the wine and cream. Bring up to a boil, reduce to a simmer. Simmer the sauce until the cream has reduced by half, about 4 to 5 minutes. Remove from the heat. With a hand-held blender, puree the sauce until smooth. Place back on the stove and mount in the butter. Season with salt and pepper. To finish the pasta: drop the ravioli in boiling salted and oiled water for 3 to 4 minutes or until the pasta is tender.

  3. For the veal: In a saute pan, heat some olive oil. Season the veal with Essence, and season the flour and bread crumbs with Essence. Dredge the veal in the flour. Dip each piece in the egg wash, removing any excess. Dredge the veal in the bread crumbs. Fry the veal for 3 minutes on each side or until golden. Remove from the pan and place on a paper-lined plate. Season with Essence. Remove the pasta from the water and drain. Season with olive oil, salt and pepper. Spoon the sauce in the center of platter. Lay the ravioli in the center of sauce. Place the veal against the ravioli Garnish with the asparagus spears, basil and cheese.

  4. Yield : 4 servings


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