(Serves 8)

Pasta dough:

2 cups semolina flour
1 cup flour
4 eggs
1/4 cup water
1/4 cup olive oil

Directions:

Mix all ingredients and knead until dough is elastic, about 5 to 10 minutes. Wrap in plastic wrap and rest for 20 minutes*. Roll out to No. 2 setting on pasta roller. Cut into 3 x 5-inch rectangles. Boil in water until translucent, 1-2 minutes, and remove. Place between plastic wrap until ready to use.

* If you do not have a pasta machine, let dough rest 45 minutes to one hour. Roll out with a floured rolling pin on a floured surface until thin. Cut into rectangles and proceed as directed.

Crab Filling:

1 pound backfin crab meat
3/4 cup ricotta cheese
1 cup mozzerella cheese
2 large shallots, chopped
3 large garlic cloves, chopped
2 Tbsp. olive oil
1 carrot, grated
1/4 cup basil pesto
1 tsp. seasoning salt
1 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. lemon garlic Old Bay seasoning

Saute shallots, garlic and carrot in olive oil. Mix with filling ingredients. Place 1/4 cup filling on each square of pasta and top with another square. Bake in a 400 degree oven for 15 minutes. Top with sauce and serve.

Sauce:

1 cup heavy cream
1/4 cup butter
2 Tbsp. flour
2 Tbsp. fresh lemon juice
1/2 cup Parmigiano-Reggiano cheese

Melt butter. Add flour mix and whisk to blend. Add cream, lemon juice and cheese. Mix well.

Source: Doreen Sidor