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1
Working in batches, puree spinach with 2 3/4 cups water in blender.
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2
Drain spinach liquid into bowl through fine sieve; discard solids.
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3
Heat spinach liquid in saucepan over medium heat until green foam forms on surface.
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4
Spoon foam into measuring cup.
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5
Add enough green water to measure 1/4 cup.
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6
Process semolina, yolks, egg, salt, and foam-water mixture in processor until stiff dough forms.
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7
Knead dough on floured surface 3 minutes.
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8
Shape into ball; wrap in plastic.
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9
Let rest 1 hour.
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10
Line 3 baking sheets with plastic.
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11
Divide pasta dough into 4 pieces.
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12
Flatten each piece.
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13
Roll out 1 dough piece in pasta machine, starting with widest setting, rolling once through each narrower setting, and finishing with the narrowest setting until dough sheet is very thin.
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14
Cut dough into 3 1/2-to 4-inch squares.
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15
Repeat with enough dough to make 16 squares total.
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16
Transfer pasta squares to prepared sheets.
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17
Cover with plastic.
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18
(Can be made 8 hours ahead. Let stand at room temperature.)
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19
Melt butter in small saucepan over low heat, then simmer until foamy on top.
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20
Using small spoon, skim off and discard foam.
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21
Spoon clear (clarified) butter into small dish.
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22
Butter 2 large rimmed baking sheets.
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23
Bring large pot of salted water to boil.
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24
Add pasta squares and cook just until tender, stirring often, about 2 minutes.
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25
Drain.
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26
Rinse under cold water; drain again.
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27
Arrange 8 pasta squares in single layer on each prepared baking sheet.
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28
Preheat broiler.
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29
Combine crabmeat and 2 tablespoons clarified butter in medium skillet over medium heat; stir just until crabmeat is heat through, about 3 minutes.
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30
Divide crabmeat among pasta squares on 1 baking sheet.
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31
Drape remaining 8 pasta squares over crabmeat; brush pasta with 2 tablespoons clarified butter.
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32
Place under broiler just until heated through, about 2 minutes.
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33
Using wide spatula, transfer ravioli to plates; drizzle with remaining clarified butter.
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34
Sprinkle with basil.
