| 1 |
Working in batches, puree spinach with 2-2/3 cups water in blender. Drain spinach liquid into bowl through fine sieve; discard solids. Heat spinach liquid in saucepan over medium heat until green foam forms on surface. Spoon foam into measuring cup. Add enough green water to measure 1/4 cup. |
| 2 |
Process semolina, yolks, egg, salt, and foam-water mixture in processor until stiff dough forms. Knead dough on floured surface 3 minutes. Shape into ball; wrap in plastic. Let rest 1 hour. |
| 3 |
Line 3 baking sheets with plastic. Divide pasta dough into 4 pieces. Flatten each piece. 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. Cut dough into 3-1/2 to 4-inch squares. Repeat with enough dough to make 16 squares total. Transfer pasta squares to prepared sheets. Cover with plastic. |
| 4 |
Melt butter in small saucpan over low heat, then simmer until foamy on top. Using small spoon, skim off and discard foam. Spoon clear (clarified) butter into small dish. |
| 5 |
Butter 2 large rimmed baking sheets. Bring large pot of salted water to boil. Add pasta squares and cook just until tender, stirring often, about 2 minutes. Drain. Rinse under cold water; drain again. Arrange 8 pasta squares in single layer on each prepared baking sheet. |
| 6 |
Preheat broiler. Combine crabmeat and 2 tablespoons clarified butter in medium skillet over medium heat; stir just until crabmeat is heated through, about 3 minutes. Divide crabmeat among pasta squares on 1 baking sheet. Drape remaining 8 pasta squares over crabmeat; brush pasta with 2 tablespoons clarified butter. Place under broiler just until heated through, about 2 minutes. Using wide spatula, transfer ravioli to plates; drizzle with remaining clarfied butter. Sprinkle with basil. |
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