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)
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Agnolotti Alla Fraccaro (Crab Ravioli) is one of thousands in the Recipes-to-go Ethnic Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
If you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) Recipe - you should enjoy the recipe collections you can find on the websites below:
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
This is a recipe for Agnolotti Alla Fraccaro (Crab Ravioli) from the recipe cookbook of Recipes-to-go (Ethnic)
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Food Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
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