Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Masterchefs
Norleans Lariv
Amount Measure Ingredient -- Preparation Method
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-----SAUCE BECHAMEL-----
2 tb Butter
2 tb Flour
1 1/4 c Cream, scalded
Salt (to taste)
Pepper, white (to taste)
-----CRABMEAT FILLING-----
1 lb Crabmeat, lump
1 tb Butter
1/4 c Onions, green, minced
1/2 c Crumbs, cracker
Salt (to taste)
Pepper, white (to taste)
-----RAVIOLI DOUGH-----
1/2 c Flour (or more)
1 lg Egg, slightly beaten
1 tb Water
1 t Oil, OR
1 t Butter, clarified
-----SAUCE-----
1/2 c Cream, heavy
2 oz Butter, softened
Salt (to taste)
Pepper, white (to taste)
1/4 c 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 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.
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.
Source: Great Chefs of New Orleans, Tele-record Productions - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Goffredo Fraccaro, La Riviera
Restaurant, New Orleans
