Crab and Shrimp Agnolotti with Brown Butter, Pecans & Sage

Crab and Shrimp Agnolotti with Brown Butter, Pecans & Sage

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • ½

    lb cold, peeled & deveined shrimp

  • 1

    large egg white, cold

  • tsp flat-leaf parsley leaves, chopped

  • tsp basil leaves, chopped

  • 1

    tsp fresh lemon juice

  • 1

    tsp garlic, minced

  • ½

    tsp salt

  • ¼

    tsp freshly ground white pepper

  • ¼

    cup cold heavy cream

  • 6

    oz lump crabmeat, picked over for shells & cartilage

  • ¼

    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

  • ½

    cup pecans, chopped

  • ¼

    cup white wine

  • Juice of ½ lemon

  • ½

    cup fresh sage leaves, chiffonade, plus some for garnish

  • Salt & pepper to taste

Directions

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.


Nutrition

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