Crabmeat Ravioli

* Exported from MasterCook *

CRABMEAT RAVIOLI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans Lariv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE BECHAMEL-----
2 tb Butter
2 tb Flour
1 1/4 c Cream, scalded
Salt (to taste)
Pepper, white (to taste)
-----CRABMEAT FILLING-----
1 lb Crabmeat, lump
1 tb Butter
1/4 c Onions, green, minced
1/2 c Crumbs, cracker
Salt (to taste)
Pepper, white (to taste)
-----RAVIOLI DOUGH-----
1/2 c Flour (or more)
1 lg Egg, slightly beaten
1 tb Water
1 t Oil, OR
1 t Butter, clarified
-----SAUCE-----
1/2 c Cream, heavy
2 oz Butter, softened
Salt (to taste)
Pepper, white (to taste)
1/4 c Cheese, Parmesan, grated

Sauce Bechamel:
ÿÿÿÿÿ

Melt the butter and add flour, salt and pepper.
Cook for 2 or 3 minutes, whisking all of the time.

Add cream gradually, whisking to avoid lumps
until the sauce thickens. Let simmer until reduced to
1 cup. Set aside to cool.

Crabmeat Filling:
ÿÿÿÿÿÿ

Add the crabmeat to the sauce bechamel.

Melt the butter in a pan and saute the onions
until they are clear but not browned.

Add onions and crumbs to the cream sauce, mix,
then cool.

Form into balls the size of large marbles.

Ravioli Dough:
ÿÿÿÿÿ

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.

After an hour, put the dough on a floured board
and roll paper thin.

Assembly:
ÿÿÿ

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.

Form the ravioli by pressing around each ball to
form a seal. Dust with flour and cut into squares.

Boil for 5 minutes in rapidly boiling salted
water.

Serve with the following sauce.

Sauce:
ÿÿ

Reduce the cream by one-third and season with
salt and pepper.

Whisk in the butter and serve over ravioli. Top
with the grated Parmesan cheese.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans



- - - - - - - - - - - - - - - - - -