Crabmeat Ravioli
By: Anonymous
Published: Thursday, February 11, 2010 - 9:11pm

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.