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1
First, make your pasta. I make a ring of flour on my cutting board and break the eggs into the hole in the middle, then gradually fold everything together from the middle outward with a fork. When it starts to come together, add your salt and work the rest of the way through with your hands. If it's too sticky, try keeping your hands moist and don't be shy with the flour. When the ball is workable, cut into managable doughballs and work thin, with a pasta maker if you have one or if you don't (like me) just use a rolling pin. If using a rolling pin, make it as thin as possible. Use a knife or cookie cutter and cut into squares, discs, whatever shape you want (for my anniversary I made hearts that came out adorable). Pile your cutouts and layer them with flour, then store in the fridge until the filling is ready. If you have extra dough you can freeze it in a plastic bag.
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2
In a large mixing bowl mix all your stuffing ingredients. If you have home-cooked crab meat make sure your pieces are small enough not to make holes in your pasta. Put a pot of salted water on the stove to boil while you're assembling the raviolis.
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3
Spoon your filling into the pasta cutouts, using a little egg wash or water and fork to seal the edges. When you have a good-sized batch start dropping them in the pot. If you're using cooked crab meat they only need a quick dip, 3-4 minutes or so.
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4
While the raviolis are cooking and you're finishing up the assembly process, start frying your butter or oil in a sauce pan over medium high heat with some flour, just enough to give it a creamy consistency. When the color turns golden brown, add your wine and lemon juice. Boil the alcohol off, then add the shallots and parsely on medium-low heat.
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5
As your raviolis finish cooking, transfer them from the pot to the sauce pan. That's it!
