Crab Ravioli

Saturday 23 February
Saturday is our usual day for longer preps, so we made basic pasta dough early in afternoon. The filling was a take on a crab filling for fish, etc. from the old Joy, and mighty tasty too. So
• 1/3 lb. crab meat
• 1/2 small onion, finely minced
• 1/2 red pepper, ditto
• 1/2 stalk of celery
sauté them in
• a lot of butter (1/3 stick)
stir in
• enough bread crumbs to bind
then add
• a zotz of cream, cuz it wasn't quite moist enough.

The sauce over them was just
• a knob of good butter (to the size of a walnut),
•cream
reduced in the saucier, then thickened with
• lots of grated romano.

This was so good it had Barbara bouncing out of her chair.