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Crab and Shrimp Agnolotti with Brown Butter, Pecans & Sage

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Rate this recipe 4.8/5 (13 Votes)

Ingredients

  • 1/2 lb cold, peeled & deveined shrimp
  • 1 large egg white, cold
  • 1 1/2 tsp flat-leaf parsley leaves, chopped
  • 1 1/2 tsp basil leaves, chopped
  • 1 tsp fresh lemon juice
  • 1 tsp garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground white pepper
  • 1/4 cup cold heavy cream
  • 6 oz lump crabmeat, picked over for shells & cartilage
  • 1/4 cup grated parmesan cheese, plus more for garnish
  • 2 tsp shallots, chopped
  • 1 large egg, beaten with 2 tsp water, for egg wash
  • 8 egg roll wrappers
  • 4 oz butter
  • 1/2 cup pecans, chopped
  • 1/4 cup white wine
  • Juice of 1/2 lemon
  • 1/2 cup fresh sage leaves, chiffonade, plus some for garnish
  • Salt & pepper to taste

Details

Servings 4
Adapted from feedthemonster.com

Preparation

Step 1

1. Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt, & white pepper in a food processor & pulse for 5 seconds. Scrape down sides & pulse for 5 seconds. With machine running, add cream through feed tube in a steady stream. Transfer to a bowl & fold in crabmeat, cheese, & shallots.

2. Place 1 wrapper on a work surface. Scoop 4 heaping Tbsp of crabmeat filling evenly on the sheet 2-inches apart. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another wrapper on top & press down around each mound of filling to squeeze out air pockets & seal. Cut into individual ravioli with a pasta cutter resulting in 4 ravioli.

3. In a large skillet, melt butter & cook until light brown in color & fragrant on medium-high heat, while stirring. Add pecans & toss to combine. Cook pecans briefly to brown & deglaze with wine & lemon juice. Reduce slightly & add sage off heat & season to taste with salt & pepper.

4. Bring a large pot of salted water to a boil. Add ravioli & cook until tender, 4-5 minutes. Remove with a slotted spoon, drain well & ad to skillet to toss in butter sauce. Divide among 4 plates & top with any additional sauce. Garnish with Parmesan cheese & sage.

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