Crabmeat Ravioli
| Yield: | 4 Servings |
| Categories: | New Orleans, Pasta, Seafood |
| 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 |
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