Bacco's Crabmeat Ravioli

For Crab Filling: Heat olive oil in sauce pan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes.

Add squash and zucchini, cook 5-7 minutes. Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes.

Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crab meat and bread crumbs. Season to taste.

For Ravioli Pasta: Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart.

Cover filling with the remaining sheet of pasta (do not egg wash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.

Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed.

For Lemon Basil Butter Sauce: In a small sauce pan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half.

Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.