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Receta Crabmeat Ravioli
by Global Cookbook

Crabmeat Ravioli
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  Raciónes: 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

  1. Sauce Bechamel: =
  2. Heat the butter and add in flour, salt and pepper. Cook for 2 or possibly 3 min, whisking all of the time.
  3. Add in cream gradually, whisking to avoid lumps till the sauce thickens.
  4. Let simmer till reduced to 1 c.. Set aside to cold.
  5. Crabmeat Filling: =
  6. Add in the crabmeat to the sauce bechamel.
  7. Heat the butter in a pan and saute/fry the onions till they are clear but not browned.
  8. Add in onions and crumbs to the cream sauce, mix, then cold.
  9. Form into balls the size of large marbles.
  10. Ravioli Dough: =
  11. 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.
  12. After an hour, put the dough on a floured board and roll paper thin.
  13. Assembly: =
  14. 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.
  15. Form the ravioli by pressing around each ball to create a seal. Dust with flour and cut into squares.
  16. Boil for 5 min in rapidly boiling salted water.
  17. Serve with the following sauce.
  18. Sauce: =
  19. Reduce the cream by one-third and season with salt and pepper.
  20. Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese.