Crabmeat Ravioli
Crabmeat stuffed ravioli served with a sauce béchamel. Takes time to make but well worth the effort to impress our just tread yourself!
Yield
4 servingsPrep
90 minCook
40 minReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bechamel sauce | |||
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
cream
scalded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| Crabmeat filling | |||
| 1 | pound |
crab meat
|
*
|
| 1 | tablespoon |
butter
|
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| ½ | cup |
cracker crumbs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| Ravioli dough | |||
| ½ | cup |
all-purpose flour
or more |
|
| 1 | large |
eggs
slightly beaten |
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vegetable oil
or butter, clarified |
|
| Sauce | |||
| ½ | cup |
heavy whipping cream
|
|
| 2 | ounces |
butter
softened |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| ¼ | cup |
cheese
parmesan, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bechamel sauce | |||
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
cream
scalded |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| Crabmeat filling | |||
| 453.6 | g |
crab meat
|
*
|
| 15 | ml |
butter
|
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 118 | ml |
cracker crumbs
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| Ravioli dough | |||
| 118 | ml |
all-purpose flour
or more |
|
| 1 | large |
eggs
slightly beaten |
|
| 15 | ml |
water
|
|
| 5 | ml |
vegetable oil
or butter, clarified |
|
| Sauce | |||
| 118 | ml |
heavy whipping cream
|
|
| 57.8 | ml/g |
butter
softened |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 59 | ml |
cheese
parmesan, grated |
|
Directions
Béchamel sauce
For the bechamel sauce, 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
For the crabmeat filling, add the crabmeat to the sauce bechamel.
Melt the butter in a pan and sauté 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
For the 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 1½ 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.
