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Print this Recipe    Ravioli 12

Crabmeat Ravioli
Yield: 4 servings

2 tablespoons butter
2 tablespoons flour
1 1/4 c cream, scalded
salt (to taste)
white pepper (to taste)

1 lb lumb crabmeat
1 tb butter
1/4 c green onions, minced
1/2 c cracker crumbs
salt (to taste)
white pepper (to taste)

1/2 c flour (or more)
1 lg egg, slightly beaten
1 tablespoon water
1 ts oil or 1 ts clarified butter

1/2 c heavy cream
2 oz butter, softened
salt (to taste)
white pepper (to taste)
1/4 c Parmesan cheese, grated

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.

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.

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.

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.

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.

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