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)
Food Tip |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
This Recipe for Agnolotti Alla Fraccaro (Crab Ravioli) is one of thousands in the Recipes-to-go Ethnic Cookbook.
Dyspepsia is the remorse of a guilty stomach. |
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If you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) Recipe - you should enjoy the recipe collections you can find on the websites below:
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
This is a recipe for Agnolotti Alla Fraccaro (Crab Ravioli) from the recipe cookbook of Recipes-to-go (Ethnic)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
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