Recipe - Panneed Veal W Cheese And Crab Ravioli And Red Pepper Cream Sce

One half pound Lump crab meat; picked over
For shells and cartilage
2 tablespoon Minced red peppers
2 tablespoon Minced red onions
1 cup Grated ParmigianoReggiano
cheese
1 tablespoon Chopped basil
2 tablespoon Heavy cream
2 tablespoon Bread crumbs
1 Fresh pasta sheet (11" by
14"); cut
Into 4" by 4" squares; 8
squares total
2 tablespoon Olive oil
3 Red peppers; chopped
1 Jalapeno pepper; chopped
One half cup Chopped white onion
1 teaspoon Minced garlic
2 ounce White wine
1 One half qt Heavy cream
2 tablespoon Butter
Salt; to taste
Freshlyground 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 tablespoon Milk
1 One half cup Brioche bread crumbs
5 Blanched asparagus spears
2 tablespoon Chiffonade basil
One fourth cup Grated ParmigianoReggiano
cheese

* 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 One half 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 handheld 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 paperlined
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