Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus

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I just made the cream sauce because I made pasta with crab instead. So I didn't have paprika so I added a spice packet from GOYA called Sazon con Azafran. I used half of it. AMAZING!! Love Emeril!

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The family loved this one! I was looking for a recipe to use some unused crabmeat leftover from another recipe. I had just enough to use in this recipe. I made the raviolis fresh, then froze them to bring out a week later. I made the sauce the night I served. Excellent! Asparagus was too thin and too expensive so we went with an "Olive Garden" salad recipe that I had instead.

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This recipe is definitely a keeper. The filling was the best part of my family's Sunday Night Dinner.

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I made this for my husband for VDay. I like seafood, but don't love it. This was a little too fishy for me, but my husband LOVED it. It was my first time making raviolis and am so glad people suggested won ton papers, bc it was so easy. I actually had to make them 2 days in advance due to work. They cracked, but still tasted good. And the sauce is amazing. I found myself using it as a dip while I waited for other stuff to cook. I made roasted asparagus since I only have one pot big enough to cook the raviolis and blanch the asparagus, and it went really well. I will definitely use the sauce again, and if I really want to do something special for the hubby, I'll make these raviolis.

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Great recipe! I added an extra pinch of cayenne, a bit of garlic and 1/2 and 1/2 to the sauce. It came out wonderful. Highly recommend.

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I only made the red pepper sauce and served it over beef and sausage ravioli. It was easy and it was fabulous! I am thankful that I own an immersion blender!

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Wow! this is best seafood ravioli recipe ever! Instead of the cream sauce, I made some spicy red sauce and it tasted amazing.

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This dish was amazing! It had great flavor and tastes wonderful. If you follow the recipe it is pretty hard to mess up. I would recommend trying to do as much as you can ahead of time. You could prepare the ravioli's ahead of time, along with the sauce and then just cook the ravioli's and warm the sauce. Otherwise it becomes a lot to handle at once. Bonus Tip: I cooked the left over crab/shrimp filling the following night and used it to top off my steak. It makes a nice version of surf and turf.

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This dish did take some time to make because I made my own pasta, but the end result was fantastic. I especially loved the red pepper cream sauce and I'm going to try it on other pasta as well. It took longer than 35 minutes to reduce by half, more like 50 minutes so be sure and allow yourself time. I let it simmer while I was making the pasta. I used imitation crab meat and fresh shrimp and they were so good. I also found that the filling mixture made more than the 16 or so the recipe stated, which was great because I just popped them in the freezer for use another time. Try this recipe, you will not be disappointed. I assume if you use wonton wrappers or buy sheets of pasta this would go much faster, but there is nothing like homemade pasta.

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Although this dish took a bit of time (making my own pasta found this dish really simple to make and delicious to boot! The flavour combinations are amazing. Emeril hits another home run!