Open Ravioli Verde With Crabmeat

• 2 6-ounce bags fresh baby spinach leaves
• 1 cup plus 6 tablespoons semolina (pasta) flour*
• 2 large egg yolks
• 1 large egg
• Large pinch of salt
• 12 tablespoons (1 1/2 sticks) of butter
• 12 ounces fresh crabmeat
• 1/2 cup thinly sliced fresh basil
• *Available at Italian markets and some supermarkets

1. Working in batches, puree spinach with 2 3/4 cups water in blender.
2. Drain spinach liquid into bowl through fine sieve; discard solids.
3. Heat spinach liquid in saucepan over medium heat until green foam forms on surface.
4. Spoon foam into measuring cup.
5. Add enough green water to measure 1/4 cup.
6. Process semolina, yolks, egg, salt, and foam-water mixture in processor until stiff dough forms.
7. Knead dough on floured surface 3 minutes.
8. Shape into ball; wrap in plastic.
9. Let rest 1 hour.
10. Line 3 baking sheets with plastic.
11. Divide pasta dough into 4 pieces.
12. Flatten each piece.
13. 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.
14. Cut dough into 3 1/2-to 4-inch squares.
15. Repeat with enough dough to make 16 squares total.
16. Transfer pasta squares to prepared sheets.
17. Cover with plastic.
18. (Can be made 8 hours ahead. Let stand at room temperature.)
19. Melt butter in small saucepan over low heat, then simmer until foamy on top.
20. Using small spoon, skim off and discard foam.
21. Spoon clear (clarified) butter into small dish.
22. Butter 2 large rimmed baking sheets.
23. Bring large pot of salted water to boil.
24. Add pasta squares and cook just until tender, stirring often, about 2 minutes.
25. Drain.
26. Rinse under cold water; drain again.
27. Arrange 8 pasta squares in single layer on each prepared baking sheet.
28. Preheat broiler.
29. Combine crabmeat and 2 tablespoons clarified butter in medium skillet over medium heat; stir just until crabmeat is heat through, about 3 minutes.
30. Divide crabmeat among pasta squares on 1 baking sheet.
31. Drape remaining 8 pasta squares over crabmeat; brush pasta with 2 tablespoons clarified butter.
32. Place under broiler just until heated through, about 2 minutes.
33. Using wide spatula, transfer ravioli to plates; drizzle with remaining clarified butter.
34. Sprinkle with basil.

baby spinach, flour, egg yolks, egg, salt, butter, fresh crabmeat, fresh basil

Taken from www.epicurious.com/recipes/member/views/open-ravioli-verde-with-crabmeat-52504441 (may not work)