Crabmeat Ravioli
Source: Great Chefs of New Orleans
Servings: 4

SAUCE BECHAMEL
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy cream -- scalded
salt and white pepper -- to taste

CRABMEAT FILLING
1 pound lump crabmeat
1 tablespoon butter
1/4 cup green onion -- minced
1/2 cup cracker crumbs
salt and white pepper -- to taste

RAVIOLI DOUGH
1/2 cup flour -- or more
1 large egg -- slightly beaten
1 tablespoon water
1 tablespoon olive oil

SAUCE
1/2 cup heavy cream
2 ounces butter -- softened
salt and white pepper -- to taste
1/4 cup Parmesan cheese -- grated

SAUCE BECHAMEL
In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 - 3 minutes. Gradually add cream, whisking to avoid lumps. Continue to whisk until sauce thickens. Reduce heat and allow to reduce to 1 cup. Place in a mixing bowl, set aside to cool.

CRABMEAT FILLING
Add crabmeat to cooled sauce bechamel. In a small skillet, over medium heat, melt butter and saute onion until translucent. Stir into crabmeat mixture. Add cracker crumbs, mix well, set aside to cool. Form filling into golf ball sized balls when cooled.

RAVIOLI DOUGH
Put flour into a large mixing bowl and add, egg, water and olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes. Allow to rest for 1 hour. Place rested dough on a lightly floured surface and roll out 1/8 inch thick.

ASSEMBLY
Place crabmeat balls about 1 1/2 inches apart on one sheet of pasta dough. Paint areas between crabmeat balls with water and place a second sheet of dough over. Form ravioli by pressing around each ball to form a seal, making sure you remove all trapped air. Cut into squares.

SAUCE
Reduce heavy cream by 1/3 and season with salt and white pepper. Whisk in butter. Place ravioli in rapidly boiling salted water and allow to cook for 5 minutes. Drain. Serve with sauce poured over and topped with grated Parmesan cheese.