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 eat merely to put food out of my mind. |
| N.F. Simpson |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Food Tip |
This Recipe for Agnolotti Alla Fraccaro (Crab Ravioli) is one of thousands in the Recipes-to-go Ethnic Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) Recipe - you should enjoy the recipe collections you can find on the websites below:
What garlic is to food, insanity is to art. |
| Anonymous |
Health food makes me sick. |
| Calvin Trillin |
This is a recipe for Agnolotti Alla Fraccaro (Crab Ravioli) from the recipe cookbook of Recipes-to-go (Ethnic)
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
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