Panned Veal with Cheese and Crab Ravioli and Red Pe

Name: Panned Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lump crab meat, picked over for shells and cartilage; 2 tablespoons minced red peppers; 2 tablespoons minced red onions; 1 cup grated Parmigiano-Reggiano cheese; 1 tablespoon chopped basil; 2 tablespoons heavy cream; 2 tablespoons bread crumbs; 1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares, 8 squares total; 2 tablespoons olive oil; 3 red peppers, chopped; 1 jalapeno, chopped; 1/2 chopped white onion; 1 teaspoon minced garlic; 2 ounces white wine; 1 1/2 quart heavy cream; 2 tablespoons butter; Salt and pepper; 8 (3-ounce) veal top round, pounded out thin; Essence, recipe follows; 1 cup flour; 2 eggs, slightly beaten with 2 tablespoons milk; 1 1/2 cups brioche bread crumbs; 5 blanched asparagus spears; 2 tablespoons chiffonade basil; 1/4 cup grated Parmigiano-Reggiano cheese; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder

Servings: persons

1/2 pound lump crab meat, picked over for shells and cartilage
2 tablespoons minced red peppers
2 tablespoons minced red onions
1 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped basil
2 tablespoons heavy cream
2 tablespoons bread crumbs
1 sheet of fresh pasta, (11 by 14 inches), cut into 4 by 4 squares, 8 squares total
2 tablespoons olive oil
3 red peppers, chopped
1 jalapeno, chopped
1/2 chopped white onion
1 teaspoon minced garlic
2 ounces white wine
1 1/2 quart heavy cream
2 tablespoons butter
Salt and pepper
8 (3-ounce) veal top round, pounded out thin
Essence, recipe follows
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 1/2 cups brioche bread crumbs
5 blanched asparagus spears
2 tablespoons chiffonade basil
1/4 cup grated Parmigiano-Reggiano cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["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 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 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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 1/2 pound lump crab meat, picked over for shells and cartilage, 2 tablespoons minced red peppers, 2 tablespoons minced red onions, 1 cup grated Parmigiano-Reggiano cheese, and more.

Yes, Panned Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panned Veal with Cheese and Crab Ravioli and Red Pepper Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions