Crab Ravioli with Shallot Cream

Name: Crab Ravioli with Shallot Cream
Yield: 8
Ingredients: 1/2 tablespoon unsalted butter; 1/2 tablespoon all-purpose flour, plus more for dusting; 1/4 cup half-and-half or whole milk; 1/2 pound lump crabmeat, picked over; 1 large scallion, white part only, minced; 1 teaspoon minced fresh tarragon; 1/2 teaspoon Dijon mustard; Salt and freshly ground white pepper; 48 wonton wrappers; 2 tablespoons unsalted butter; 1 large shallot, minced; 1 cup heavy cream; 1/2 cup clam broth; 2 teaspoons Dijon mustard; 1 tablespoon minced fresh flat-leaf parsley; Salt and freshly ground white pepper

Crab Ravioli with Shallot Cream was pinched from <a href="http://www.foodandwine.com/recipes/crab-ravioli-with-shallot-cream" target="_blank">www.foodandwine.com.</a>

"The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, available in most supermarkets, make an instant and delicate wrapping...."

INGREDIENTS

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1/2 tablespoon unsalted butter

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1/2 tablespoon all-purpose flour, plus more for dusting

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1/4 cup half-and-half or whole milk

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1/2 pound lump crabmeat, picked over

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1 large scallion, white part only, minced

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1 teaspoon minced fresh tarragon

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1/2 teaspoon Dijon mustard

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Salt and freshly ground white pepper

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48 wonton wrappers

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2 tablespoons unsalted butter

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1 large shallot, minced

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1 cup heavy cream

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1/2 cup clam broth

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2 teaspoons Dijon mustard

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1 tablespoon minced fresh flat-leaf parsley

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Salt and freshly ground white pepper

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