Don't miss another issue…      Subscribe

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!
155

Yield

4

servings

Prep

90

min

Cook

40

min

Ready

hrs

Trans-fat Free, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 55282% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 203mg 68%
Sodium 245mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 35% Vitamin C 3%
Calcium 16% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed