Crabmeat Ravioli
This crabmeat ravioli is one of Chef Goffredo Fraccaro’s signature dishes. Plump ravioli filled with crabmeat are served with creamy sauce and Parmesan cheese — which of course melts into the sauce. Chef Fraccaro does not use an egg in his pasta, but unless you are very, very accustomed to making fresh pasta, he suggests you use this recipe.
Ingredients
- Sauce Bechamel (Cream Sauce)
- Unsalted Butter - 2 tablespoons
- Flour - 2 tablespoons
- Heavy (whipping) cream - 1-1/4 cups, scalded
- Salt and freshly ground white pepper
- Crabmeat Filling
- Lump Crabmeat - 1 pound, picked over for shells
- Unsalted Butter - 1 tablespoon
- Green Onions - 1/4 cup, minced
- Cracker Crumbs - 1/2 cup
- Salt and freshly ground white pepper
- Ravioli Dough
- Flour - 1/2 to 1/3 cup
- Egg - 1, slightly beaten
- Water - 1 tablespoon
- Oil or clarified butter - 1 teaspoon
- Sauce
- Heavy (whipping) cream - 1/2 cup
- Butter - 2 ounces, softened
- Salt and freshly ground white pepper
- Freshly grated Parmesan cheese - 1/4 cup
Instructions
To prepare the sauce: Melt the butter over medium heat and stir in the flour, salt, and pepper. Cook 2 to 3 minutes, whisking constantly. Slowly whisk in the cream and continue to whisk until the sauce has thickened enough to coat the whisk. Reduce the heat and simmer until the sauce is reduced to 1 cup.
To prepare the filling: Add the crabmeat to the sauce. Melt the butter in a saute pan and saute the onions until they are clear but not browned. Add the onions and crumbs to the cream sauce. Mix, then let cool to room temperature. Form into balls the size of large marbles.
To prepare the ravioli dough: Put the flour into a bowl and add the remaining ingredients. Work together with your hands until the dough forms a ball. Knead on a lightly floured surface for 5 to 6 minutes, until smooth and elastic. Form into a ball and place in an oiled bowl; turn to coat with oil and set aside to rest for 1 hour.
Cut the dough into quarters and roll out into thin strips in a pasta maker. Lay two strips on a lightly floured surface. Place crabmeat balls about 1-1/2 inches apart on each sheet. Paint the surface around the balls with water and top each with a second sheet of pasta. Press down around each ball to seal. Dust lightly with flour and cut into squares with a fluted pasta cutter.
Bring a large pot of lightly salted water to a boil. Slip the ravioli into the water and boil for 5 minutes. Remove and drain on towels.
To prepare the sauce: Put the cream in a heavy saucepan and reduce by one third over medium heat. Season with salt and pepper. Whisk in the butter.
To serve: Divide the ravioli among four warmed serving plates. Spoon sauce over the ravioli. Top with grated Parmesan cheese.
