Anonymous Fri Oct 07 11:37:14 2005

1 cup semolina

1/4 cup warm water

1 tbsp. olive oil

1 cup semolina

1/8 cup warm water

1 tbsp. olive oil

1/8 cup tomato paste

Crabmeat Filling

egg wash, as needed

boiling salted water, as needed

Place first quantities of semolina, water and olive oil in blender or food processor; process for 15 seconds. Turn dough onto floured surface; knead until smooth. Repeat procedure blending remaining quantities of semolina, water and olive oil with tomato paste; knead until smooth. Using pasta machine, roll out plain dough to No. 5 thickness; repeat for tomato pasta dough. Spoon portions of crabmeat filling onto plain pasta dough. Brush egg wash around each portion; lay tomato pasta dough over, pressing around crabmeat portions to seal. Using crab-shaped dough cutter, cut ravioli. Place in boiling salted water; boil for 2 minutes. Remove ravioli; reserve warm.