Recipe: La Riviera Restaurant Crab Ravioli (Agnolotti Alla Fraccaro)

CRAB RAVIOLI (AGNOLOTTI ALLA FRACCARO)

FOR THE PASTA:
4 cups flour
2 eggs
1 pinch salt
1 cup water

FOR THE BECHAMEL THICK SAUCE:
1/2 cup milk
1 tbsp butter
1 tbsp flour
1/4 tsp salt
Ground white pepper to taste
Ground cayenne pepper to taste
1 egg yolk

FOR THE STUFFING:
1/2 cup chopped scallion
1 tbsp butter
1 egg white
2 tbsp chopped fresh parsley
1 lb crab meat
4 tbsp cracker crumbs

FOR THE CREAM SAUCE:
1 cup heavy whipping cream
4 tbsp butter
Salt and ground white pepper to taste
Ground cayenne pepper to taste

FOR SERVING:
Grated Parmesan cheese (optional)

TO MAKE THE PASTA:
Pour the flour onto a large pastry board. Make a well in the middle and add the eggs, water and salt. Work the eggs and water into the flour, then knead to a smooth elastic dough, about 10 minutes. Roll the dough out as thinly as possible in two sheets.

TO MAKE THE BECHAMEL SAUCE:
Combine all of the Bechamel Thick Sauce ingredients together and cook until thickened, then let cool.

TO MAKE THE FILLING:
Saute the scallions in the butter. Add the remaining Stuffing ingredients to the pan. Mix the stuffing with the Bechamel Thick Sauce.

TO MAKE THE CREAM SAUCE:
Reduce the whipping cream by half then add the remaining Cream Sauce ingredients. Cook until a slight boil.

ASSEMBLY:
On one sheet of the pasta arrange teaspoons of the stuffing in little piles at regular intervals, about 1 1/2-inches apart. Cover with the second sheet of dough and press with the fingertips around the edges of the stuffing. Cut the Agnolotti square with a pastry wheel and make quite sure the edges are firmly sealed. Sprinkle lightly with flour and let them rest for 30 minutes, turning them after 15 minutes.

WHEN READY TO COOK:
Bring a large pot of salted water to a boil. Add the Agnolotti and cook for 12 minutes. Lift them out with a slotted spoon and transfer to a heated serving dish.

TO SERVE:
Add the Cream Sauce and top with Parmesan cheese if desired.

Makes 6 servings
From: Goffredo Fraccaro, La Riviera Restaurant
Source: The Legends of Louisiana Cookbook by Sheila Ainbinder