Crabmeat Ravioli

Ingredients

2 tablespoons Butter
2 tablespoons Flour
cup Cream, scalded
Salt (to taste)
Pepper, white (to taste)
1 pound Crabmeat, lump
1 tablespoon Butter
cup Onions, green, minced
cup Crumbs, cracker
Salt (to taste)
Pepper, white (to taste)
cup Flour (or more)
1 lrg Egg, slightly beaten
1 tablespoon Water
1 teaspoon Oil, OR
1 teaspoon Butter, clarified
cup Cream, heavy
2 ounces Butter, softened
Salt (to taste)
Pepper, white (to taste)
cup Cheese, Parmesan, grated

Preparation

1
Sauce Bechamel: =
2
Melt the butter and add flour, salt and pepper. Cook for 2 or 3 minutes, whisking all of the time.
3
Add cream gradually, whisking to avoid lumps until the sauce thickens.
4
Let simmer until reduced to 1 cup. Set aside to cool.
5
Crabmeat Filling: =
6
Add the crabmeat to the sauce bechamel.
7
Melt the butter in a pan and saute the onions until they are clear but not browned.
8
Add onions and crumbs to the cream sauce, mix, then cool.
9
Form into balls the size of large marbles.
10
Ravioli Dough: =
11
Put the flour into a bowl and add remaining ingredients. Work with your hands or a wooden spoon until a dough forms and can be made into a ball. Knead for 5 or 6 minutes and set in a bowl to rest.
12
After an hour, put the dough on a floured board and roll paper thin.
13
Assembly: =
14
Place the crabmeat balls about 1 1/2 inches apart on a sheet of the pasta dough. Paint the area between the balls with water and top with a second sheet of dough.
15
Form the ravioli by pressing around each ball to form a seal. Dust with flour and cut into squares.
16
Boil for 5 minutes in rapidly boiling salted water.
17
Serve with the following sauce.
18
Sauce: =
19
Reduce the cream by one-third and season with salt and pepper.
20
Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese.

Tools

 



Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 9:11pm

Creator:

Anonymous

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