Agnolotti Alla Fraccaro (Crab Ravioli) Recipe




Agnolotti Alla Fraccaro (Crab Ravioli) Ingredients


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)

 

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This Agnolotti Alla Fraccaro (Crab Ravioli) recipe is one of many in our Ethnic Category.






Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.


This Recipe for Agnolotti Alla Fraccaro (Crab Ravioli) is one of thousands in the Recipes-to-go Ethnic Cookbook.


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This is a recipe for Agnolotti Alla Fraccaro (Crab Ravioli) from the recipe cookbook of Recipes-to-go (Ethnic)


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Agnolotti Alla Fraccaro (Crab Ravioli) recipe - a tasty recipe for you to add to your collection!

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Agnolotti Alla Fraccaro (Crab Ravioli)

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.







Agnolotti Alla Fraccaro (Crab Ravioli) Directions

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

 

 

 

 

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Agnolotti Alla Fraccaro (Crab Ravioli) Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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