Recipe - Crabmeat Ravioli

SAUCE BECHAMEL
2 tablespoon Butter
2 tablespoon Flour
1 One fourth cup Cream, scalded
Salt (to taste)
Pepper, white (to taste)

CRABMEAT FILLING
1 pound Crabmeat, lump
1 tablespoon Butter
One fourth cup Onions, green, minced
One half cup Crumbs, cracker
Salt (to taste)
Pepper, white (to taste)

RAVIOLI DOUGH
One half cup Flour (or more)
1 lg Egg, slightly beaten
1 tablespoon Water
1 teaspoon Oil, OR
1 teaspoon Butter, clarified

SAUCE
One half cup Cream, heavy
2 ounce Butter, softened
Salt (to taste)
Pepper, white (to taste)
One fourth cup Cheese, Parmesan, grated

Sauce Bechamel: ===============

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: =================

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: ==============

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: =========

Place the crabmeat balls about 1 One half 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: ======

Reduce the cream by onethird 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini