Recipe: Crabmeat Ravioli (The Great Chefs of New Orleans)

CRABMEAT RAVIOLI

FOR THE SAUCE BECHAMEL:
2 tablespoons butter
2 tablespoons flour
1 1/4 cups heavy whipping cream, scalded
Salt and white pepper, to taste
FOR THE CRABMEAT FILLING:
1 pound lump crabmeat
1 tablespoon butter
1/4 cup minced green onion
1/2 cup cracker crumbs
Salt and white pepper, to taste
FOR THE RAVIOLI DOUGH:
1/2 cup flour, or more
1 large egg, slightly beaten
1 tablespoon water
1 tablespoon olive oil
FOR THE SAUCE:
1/2 cup heavy whipping cream
2 ounces butter, softened
Salt and white pepper, to taste
1/4 cup grated Parmesan cheese

TO PREPARE THE SAUCE BECHAMEL:
In a small saucepan, over medium heat, melt butter, whisk in flour, salt and pepper. Cook, whisking, 2 to 3 minutes. Gradually add heavy 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.

TO PREPARE THE CRABMEAT FILLING:
Add crabmeat to cooled sauce bechamel; set aside.

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.

TO PREPARE THE 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.

TO ASSEMBLE THE RAVIOLI:
Place rested dough on a lightly floured surface and roll out 1/8-inch thick.

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.

TO PREPARE THE SAUCE:
In a saucepan, reduce heavy cream by 1/3. Season with salt and white pepper. Whisk in butter.

TO COOK THE RAVIOLI:
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.

Makes 4 servings
Source: The Great Chefs of New Orleans