Panneed veal w cheese & crab ravioli & red pepper cream sce

4 servings

Ingredients

QuantityIngredient
½poundsLump crab meat; picked over
For shells and cartilage
2tablespoonsMinced red peppers
2tablespoonsMinced red onions
1cupGrated Parmigiano-Reggiano cheese
1tablespoonChopped basil
2tablespoonsHeavy cream
2tablespoonsBread crumbs
1Fresh pasta sheet - (11\" by 14\"); cut
Into 4\" by 4\" squares; 8 squares total
2tablespoonsOlive oil
3Red peppers; chopped
1Jalapeno pepper; chopped
½cupChopped white onion
1teaspoonMinced garlic
2ouncesWhite wine
quartHeavy cream
2tablespoonsButter
Salt; to taste
Freshly-ground black pepper; to taste
8Veal top round cutlets - (3 oz ea); pounded out thin
Emeril's Essence; see * Note
1cupFlour
2Eggs; slightly beaten with
2tablespoonsMilk
cupBrioche bread crumbs
5Blanched asparagus spears
2tablespoonsChiffonade basil
¼cupGrated 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

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