Agnolotti Alla Fraccaro (Crab Ravioli)
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Agnolotti Alla Fraccaro (Crab Ravioli)
  Crab    Ravioli    Seafood    Pasta    Italian  
Last updated 6/12/2012 12:41:53 AM. Recipe ID 765. Report a problem with this recipe.
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      Title: Agnolotti alla fraccaro (crab ravioli)
 Categories: Seafood, Pasta, Italian
      Yield: 6 Servings
 
MMMMM---------------------------PASTA--------------------------------
      4 c  Flour
      2    Eggs
      1 pn Salt
      1 c  ;Water

MMMMM--------------------BECHAMEL THICK SAUCE-------------------------
    1/2 c  Milk
      1 tb Butter
      1 tb Flour
    1/4 ts Salt
           Pepper, white
           Cayenne
      1    Egg yolk

MMMMM--------------------------STUFFING-------------------------------
    1/2 c  Scallion; chopped
      1 tb Butter
      1    Egg white
      2 tb Parsley
      1 lb Crab meat
      4 tb Cracker crumbs

---------------------------SAUCE--------------------------------
      1 c  Whipping cream
      4 tb Butter
           Salt; to taste
           Pepper, white; to taste
           Cayenne; to taste
 
  FOR 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.
  
  FOR THE FILLING:  Combine all of the Bechamel Thick Sauce ingredients
  together and cook until thickened, then let cool. Saute the scallions
  in the butter. Add the remaining Stuffing ingredients to the pan. Mix
  the stuffing with the Bechamel Thick Sauce.
  
  FOR THE SAUCE:  Reduce the whipping cream by half then add the
  remaining Sauce ingredients.  Cook until a slight boil.
  
  ASSEMBLY:  On one sheet of the pasta arrange teaspoons of the
  stuffing in litle piles at regular intervals, about 1 1/2 inches
  apart. Cover with the second sheet of dough and press with the finger
  tips 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.
  
  COOKING:  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. Add the Sauce and top
  with Parmesan cheese if desired.




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Recipe ID 765 (Apr 03, 2005)

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