PASTA
4 cup flour
2 eggs
1 pinch salt
1 cup ; water
BECHAMEL THICK SAUCE
1/2 cup milk
1 tbsp butter
1 tbsp flour
1/4 tsp salt
1 pepper, white
1 cayenne
1 egg yolk
STUFFING
1/2 cup scallion, chopped
1 tbsp butter
1 egg white
2 tbsp parsley
1 lb crab meat
4 tbsp cracker crumbs
SAUCE
1 cup whipping cream
4 tbsp butter
1 salt, to taste
1 pepper, white, to taste
1 cayenne, to taste
A Recipe for
Agnolotti Alla Fraccaro (Crab Ravioli)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
This Recipe for Agnolotti Alla Fraccaro (Crab Ravioli) is one of thousands in the Recipes-to-go Ethnic Cookbook.
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
If you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) Recipe - you should enjoy the recipe collections you can find on the websites below:
The ear tests words as the palate tastes food. |
| Job 34:3 |
Food Tip |
This is a recipe for Agnolotti Alla Fraccaro (Crab Ravioli) from the recipe cookbook of Recipes-to-go (Ethnic)
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Food Tip |
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.
{Submitted by Goffredo Fraccaro, La Riviera Restaurant}
[ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0-671-70817-1 ]
Posted by Fred Peters
Serves: 6
Agnolotti Alla Fraccaro (Crab Ravioli) Recipe brought to you by Recipes To-Go