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1
Melt the butter in a medium nonreactive saucepan over moderate heat.
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2
Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute.
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3
Remove from the heat and let cool.
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4
Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper.
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5
Divide the crabmeat filling into equal portions.
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6
On a work surface, lightly brush 3 wonton wrappers with water.
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7
Place 1 portion of the crab filling in the center of each.
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8
Cover with a second wonton wrapper, press out any air pockets and seal.
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9
Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough.
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10
Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap.
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11
Repeat with the remaining wrappers and filling.
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12
Melt the butter in a large nonreactive skillet.
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13
Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes.
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14
Add the cream and clam broth and bring to a boil over high heat.
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15
Off the heat, whisk in the mustard and parsley and season with salt and white pepper.
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16
Cover and set aside.
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17
Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes.
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18
Using a slotted spoon, transfer the ravioli to a colander to drain.
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19
Add the drained ravioli to the shallot cream and toss gently over low heat.
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20
Serve immediately.
