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
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
Servings: 6 servings
Agnolotti Alla Fraccaro (Crab Ravioli) Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Italian; Pasta; Seafood
The History of Recipes
Experts have proved the existence of recipes far back into distant history, in truth as far into history as early Egypt, and maybe even further. However, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
As our culinary historical trip moves on a few more years we find two interesting recipe books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food cooked for the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on cookery, some of which are now in academic collections. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our site. |
We hope you enjoy this Agnolotti Alla Fraccaro (Crab Ravioli) recipe.
