Seafood Ravioli

INGREDIENTS		4 SERVINGS
8 oz.		Pasta dough, rolled thin into thin sheets or won ton sheets
as needed		Egg wash (1 egg beaten with 1tsp. water)
1 tsp.		Butter
1 tsp.		Shallot, minced
1/4 tsp.		Garlic, minced
1 tsp.		Green pepper, finely diced
1 tsp.		Red pepper, finely diced
1/4 cup		Mushroom, finely diced
1/2 cup		Shrimp, finely diced
1/2 cup		Crabmeat, well drained
1 oz.		Brandy
2 tsp.		Cream
1/4 tsp.		Fresh tarragon leaves, minced
2 tsp.		Chives, minced
to season		Salt
to season		Fresh ground black pepper
1 tsp.		Fresh parsley, chopped
as needed		Shrimp Cream

METHOD
1.	Prepare Shrimp Cream, reserve.
2.	Prepare ravioli filling by melting butter in a sauté pan. Add shallot garlic, peppers, mushrooms, sauté until tender. Add shrimp, crabmeat and tarragon, season with salt and pepper. Sauté briefly and deglaze with Brandy. Cook until "sec" or dry. Stir in cream, chives and parsley. Transfer to a bowl and cool.
3.	Season to taste with salt and pepper. Lay pasta sheets on work surface and portion seafood filling onto sheets. Brush pasta with egg wash and top with another pasta sheet. Press down pasta around filling to remove air and secure. Cut ravioli and reserve. Repeat until filling is used.
4.	Cook ravioli in lightly simmering water until "al dente". While raviolis are cooking heat shrimp sauce in a sauté pan. Add cooked ravioli to saucepan and toss in sauce. Portion ravioli and sauce onto warm serving plates and serve.

to play the videos