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1
Melt the butter and add flour, salt and pepper. Cook for 2 or 3 minutes, whisking all of the time.
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2
Add cream gradually, whisking to avoid lumps until the sauce thickens.
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3
Let simmer until reduced to 1 cup. Set aside to cool.
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4
Crabmeat Filling: =
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5
Add the crabmeat to the sauce bechamel.
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6
Melt the butter in a pan and saute the onions until they are clear but not browned.
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7
Add onions and crumbs to the cream sauce, mix, then cool.
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8
Form into balls the size of large marbles.
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9
Ravioli Dough: =
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10
Put the flour into a bowl and add remaining ingredients. Work with your hands or a wooden spoon until a dough forms and can be made into a ball. Knead for 5 or 6 minutes and set in a bowl to rest.
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11
After an hour, put the dough on a floured board and roll paper thin.
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12
Assembly: =
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13
Place the crabmeat balls about 1 1/2 inches apart on a sheet of the pasta dough. Paint the area between the balls with water and top with a second sheet of dough.
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14
Form the ravioli by pressing around each ball to form a seal. Dust with flour and cut into squares.
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15
Boil for 5 minutes in rapidly boiling salted water.
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16
Serve with the following sauce.
