Buttermilk Fried Calamari

1 lb squid, clean, sliced in rings (pat dry)
1 cup buttermilk
2 cups flour
fry oil
salt and pepper to taste

Slice squid into 1/2 inch pieces.  Pat dry.  Soak in buttermilk.  Heat oil in small sauce pan or deep fryer.  (3 inches high of oil).  Season flour with salt and pepper, place in bowl.  Drain buttermilk from squid and toss into flour shaking off excess flour from squid.  Fry in hot oil for 1 min.  Do not over cook.  Serve with lemon, tartar or cocktail sauce

Crab Bisque Ravioli

1 lb crab meat
4 tbs olive oil
2 tbs onion, diced
1 large garlic clove, diced
4 tbs tomato paste
1 stick butter
1/4 cup white cooking wine
1 quart whipping cream
salt and pepper, to taste

Use medium/large frying pan.  On medium heat saute onion, garlic, tomato paste in olive oil and butter.  for approx. 3 mins.  Add crab meat, stir.  Add cooking wine, stir and simmer on low heat for 10 mins.
In medium saucepan add cream and heat on low.  Add to crab, stir.  May be served as soup or on top of Ravioli.