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Crab Ravioli

4 cups all-purpose flour
2 egg
1 pinch salt
1 cup water

1/2 cup milk
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
white pepper, to taste
cayenne pepper, to taste
1 egg yolk

1/2 cup scallion, chopped
1 tablespoon butter
1 egg white
2 tablespoons parsley
1 pound crabmeat
4 tablespoons cracker crumbs

1 cup heavy cream
4 tablespoons butter
salt, to taste
white pepper, to taste
cayenne pepper, to taste

Pour the flour onto a large pastry board. Make a well in the center
and add eggs, salt and water. Work the eggs and water into the
flour, then knead into a smooth elastic dough. Divide dough in half
and roll out as thinly as possible into two sheets.

Combine all the bichamel thick ingredients in a saucepan and cook,
stirring, until thickened. Set aside and let cool. Sauti scallions
in the butter until translucent, then add remaining stuffing
ingredients. Stir in bichamel thick sauce, remove from heat and
set aside.

In a saucepan, over medium heat, reduce heavy cream by half then
add remaining sauce ingredients. Bring to a boil, stirring, then
remove from heat and set aside.

On one sheet of the pasta arrange teaspoons of the stuffing about
1 1/2" apart. Cover with second sheet of pasta and press with
fingers to seal into individual ravioli. Cut with a pastry wheel,
making sure edges are firmly sealed. Sprinkle lightly with flour
and let rest for 30 minutes, turning after 15 minutes. Bring a
large pot of salted water to a boil, add ravioli and cook 12 minutes.
Drain, place on a serving platter and cover with sauce.

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1 of 7 people found the following review helpful:
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The best Ravioli recipe..........tried it and loved it!, September 29, 2005 - 03:16 PM
Reviewer: Camille from Trinidad from Trinidad
IT tasted great looked great. The mixture though is used as a dumplin recipe here in Trinidad but I loved it and it tasted great.

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