How To make Crabmeat Ravioli
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 ts Oil, OR
1 ts 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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
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CRAB RAVIOLI ALFREDO | FRESH CRAB + DELICATE PASTA | HOMEMADE CREAMY SEAFOOD ALFREDO SAUCE
CRAB RAVIOLI, WOW!!!! Not many words can justify or put this delicate, delectable dish into words. I am SUPER PROUD of this because it is my personal recipe that I created. All three components of this dish come together cohesively to create this special delicacy. Everything was made with love and you probably wouldn’t believe me if I told you, but I thought of this recipe, imagined what it would look like and taste like and then I executed from my imagination. I hope you enjoy this CRAB RAVIOLI, just as much as I do!
Ingredients:
CRAB RAVIOLI
• 8-10 Fresh Pasta sheets
Filling:
6 0z Crab
1/3 cup Ricotta or Mayo or an Egg White
½ Lemon
Pinch Pepper
¼ tsp each Seasoning (garlic powder, onion powder, paprika, seasoning salt)
2 Scallions (minced)
2-3 Sweet Peppers (minced)
3 Tbsp Parmesan cheese (grated)
Cream Sauce:
½ cup Heavy cream
½ -1 cup Seafood broth
1/8 stick Butter
Seasonings (same as above)
Instructions:
First its essential to make sure the pasta sheets are ready to go as well as the broth for the cream sauce. Assembling the ravioli is the most time-consuming part of this recipe and the first step. Always start with the step that will take the longest, if possible.
1. Assembly of pasta ravioli using all ingredients to create the filling, pasta sheets and stamps
2. Start on cream sauce, add all ingredients, bring to a low rolling boil, then immediately simmer on low for 10-15 mins
3. Boil seafood broth/water for the ravioli’s – boil for 3-4 minutes depending on size
4. Strain ravioli and immerse in cream sauce (simmering with sauce for last 3-5 minutes)
5. Garnish with finely chopped Parsley, Cracked Pepper and Red Pepper Flakes (optional).
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Seafood Broth / Brodo Tutorial
Making Pasta Tutorial
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I have uploaded the components individually for ease of reference. I hope you enjoy!
The full recipe is also available at
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