How To make Crabmeat Ravioli
SAUCE BECHAMEL:
2 tb Butter
2 tb Flour
1 1/4 c Cream, scalded
Salt (to taste) Pepper, white (to taste) CRABMEAT FILLING:
1 lb Crabmeat, lump
1 tb Butter
1/4 c Onions, green, minced
1/2 c Crumbs, cracker
Salt (to taste) Pepper, white (to taste) RAVIOLI DOUGH:
1/2 c Flour (or more)
1 lg Egg, slightly beaten
1 tb Water
1 ts Oil, OR
1 ts Butter, clarified
SAUCE:
1/2 c Cream, heavy
2 oz Butter, softened
Salt (to taste) Pepper, white (to taste) 1/4 c Cheese, Parmesan, grated
Sauce Bechamel: =============== Melt the butter and add flour, salt and pepper. Cook for 2 or 3 minutes, whisking all of the time. Add cream gradually, whisking to avoid lumps until the sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool. Crabmeat Filling: ================= Add the crabmeat to the sauce bechamel. Melt the butter in a pan and saute the onions until they are clear but not browned. Add onions and crumbs to the cream sauce, mix, then cool. Form into balls the size of large marbles. Ravioli Dough: ============== Put the flour into a bowl and add remaining ingredients. Work with your hands or a wooden spoon until a dough forms and can be made into a ball. Knead for 5 or 6 minutes and set in a bowl to rest. After an hour, put the dough on a floured board and roll paper thin. Assembly: ========= 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. Form the ravioli by pressing around each ball to form a seal. Dust with flour and cut into squares. Boil for 5 minutes in rapidly boiling salted water. Serve with the following sauce. Sauce: ====== Reduce the cream by one-third and season with salt and pepper. Whisk in the butter and serve over ravioli. Top with the grated Parmesan cheese. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
How To make Crabmeat Ravioli's Videos
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Delicious Lobster Ravioli at 1 Michelin star Bozar restaurant in Brussels, Belgium
Bozar Restaurant is a unique restaurant located in the heart of Brussels in Belgium. It is the restaurant of Chef Karen Torosyan and the place where he shares his vision on gastronomy with the world. Bozar is located inside the Bozar art center, the famous center for Fine Arts in Brussels.
What makes Karen truly unique is his total devotion of creating perfect dishes and bringing a selection of great French classic dishes back to life. In a time where chefs often try to do more and combine more flavours, Karen does just the opposite. He chooses to work on a limited selection of dishes but only serves them once they are truly perfect.
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These shrimp ravioli will make you think you’re in a Michelin star restaurant
Nothing beats the taste of freshly made ravioli, and homemade ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of those recipes where simplicity reigns, and wait until you taste them!
For simplicity, I used cooked shrimps (or prawns) for this recipe; you could indeed use uncooked; just poach them first. Make sure your ricotta cheese is well drained; you don’t want a watered-down filling.
The pasta itself is relatively simple to make; ideally, you will need a pasta machine; if you don’t have one, you can still use a rolling pin. The thinner the dough, the better the ravioli. Remember, you want to be able to see the filling through it; that’s what makes it sexy! I always say it’s like sexy lingerie; you want to reveal a little but not too much. I use the second thinnest setting on my pasta machine, but this can vary on different pasta machines. The biggest mistake I see people make is adding too much filling. Ravioli doesn’t contain much filling, so stick to a medium size grape size. Ravioli freeze well, so make a big batch ready to use anytime.
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