Panneed veal w cheese & crab ravioli & red pepper cream sce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lump crab meat; picked over |
| For shells and cartilage | ||
| 2 | tablespoons | Minced red peppers |
| 2 | tablespoons | Minced red onions |
| 1 | cup | Grated Parmigiano-Reggiano cheese |
| 1 | tablespoon | Chopped basil |
| 2 | tablespoons | Heavy cream |
| 2 | tablespoons | Bread crumbs |
| 1 | Fresh pasta sheet - (11\" by 14\"); cut | |
| Into 4\" by 4\" squares; 8 squares total | ||
| 2 | tablespoons | Olive oil |
| 3 | Red peppers; chopped | |
| 1 | Jalapeno pepper; chopped | |
| ½ | cup | Chopped white onion |
| 1 | teaspoon | Minced garlic |
| 2 | ounces | White wine |
| 1½ | quart | Heavy cream |
| 2 | tablespoons | Butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | Veal top round cutlets - (3 oz ea); pounded out thin | |
| Emeril's Essence; see * Note | ||
| 1 | cup | Flour |
| 2 | Eggs; slightly beaten with | |
| 2 | tablespoons | Milk |
| 1½ | cup | Brioche bread crumbs |
| 5 | Blanched asparagus spears | |
| 2 | tablespoons | Chiffonade basil |
| ¼ | cup | Grated Parmigiano-Reggiano cheese |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
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 ½ cup of the filling. Seal each ravioli with some of the egg wash, using a pastry brush. 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. For the veal: In a saute pan, heat some olive oil. Season the veal with Emeril's 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-17-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.