Panneed Veal With Cheese And Crab Ravioli And Red Pepper
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Panneed Veal With Cheese And Crab Ravioli And Red Pepper
  Veal    Cheese    Crab    Ravioli    Pepper  
Last updated 6/12/2012 1:00:05 AM. Recipe ID 23104. Report a problem with this recipe.
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      Title: Panneed veal with cheese and crab ravioli and red pepper
      Yield: 4 Servings
    1/2 lb Lump crab meat, picked over
           For shells and cartilage
      2 tb Minced red peppers
      2 tb Minced red onions
      1 c  Grated Parmigiano-Reggiano
      1 tb Chopped basil
      2 tb Heavy cream
      2 tb Bread crumbs
      1    Sheet of fresh pasta, (11x14
           Inches), cut into 4x4
           Squares, 8 squares
      2 tb Olive oil
      3    Red peppers, chopped
      1    Jalapeno, chopped
    1/2    Chopped white onion
      1 ts Minced garlic
      2 oz White wine
  1 1/2 qt Heavy cream
      2 tb Butter
           Salt and pepper
      8    (3 ounce) veal top round,
           Pounded out thin
      1 c  Flour
      2    Eggs, slightly beaten with 2
           TB milk
  1 1/2 c  Brioche bread crumbs
      5    Blanched asparagus spears,
      2 tb Chiffonade basil
    1/4 c  Grated Parmigiano-Reggiano
  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.
  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
  4-5 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 3-4 minutes or until
  the pasta is tender.
  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.
  Yield: 4 servings

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Recipe ID 23104 (Apr 03, 2005)

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