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Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1 1/4 c. Cream, scalded Salt (to taste) Pepper, white (to taste)
- 1 lb Crabmeat, lump
- 1 Tbsp. Butter
- 1/4 c. Onions, green, chopped
- 1/2 c. Crumbs, cracker Salt (to taste) Pepper, white (to taste)
- 1/2 c. Flour (or possibly more)
- 1 lrg Egg, slightly beaten
- 1 Tbsp. Water
- 1 tsp Oil, Or possibly
- 1 tsp Butter, clarified
- 1/2 c. Cream, heavy
- 2 ounce Butter, softened Salt (to taste) Pepper, white (to taste)
- 1/4 c. Cheese, Parmesan, grated
Direcciones
- Sauce Bechamel: =
- Heat the butter and add in flour, salt and pepper. Cook for 2 or possibly 3 min, whisking all of the time.
- Add in cream gradually, whisking to avoid lumps till the sauce thickens.
- Let simmer till reduced to 1 c.. Set aside to cold.
- Crabmeat Filling: =
- Add in the crabmeat to the sauce bechamel.
- Heat the butter in a pan and saute/fry the onions till they are clear but not browned.
- Add in onions and crumbs to the cream sauce, mix, then cold.
- Form into balls the size of large marbles.
- Ravioli Dough: =
- Put the flour into a bowl and add in remaining ingredients. Work with your hands or possibly a wooden spoon till a dough forms and can be made into a ball. Knead for 5 or possibly 6 min 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 create a seal. Dust with flour and cut into squares.
- Boil for 5 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 631 | |
| Calories from Fat 421 | 67% |
| Total Fat 47.81g | 60% |
| Saturated Fat 28.35g | 113% |
| Trans Fat 0.03g | |
| Cholesterol 288mg | 96% |
| Sodium 633mg | 26% |
| Potassium 595mg | 17% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.47g | 0% |
| Protein 31.55g | 50% |
