Crawfish Ravioli
2006-10-11- Course: Nouveau Cajun
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
-
Add to Recipe Box
“This meal marries my two favorite cuisines: Cajun and Italian. Growing up in Eunice, LA, crawfish were plentiful and always anticipated during the fishing season.”
Ingredients
- 1/2 stick butter or 1/4 cup margarine
- 1 to 1 1/2 cups heavy whipping cream
- 1 small yellow or white onion
- 1/2 medium to large bell pepper
- 3 cloves garlic, minced
- 1 green onion, coarsely chopped
- Cajun seasoning to taste
- Pinch nutmeg
- 1 pound crawfish tails, cleaned
- 1 box breaded cheese ravioli (found in the frozen food section) or 1-Package fresh cheese ravioli
- Parmesan cheese to garnish
Directions
Step 1
Begin by preheating oven to appropriate temperature marked on breaded ravioli package (Or, if you are using fresh ravioli, bring salted water to a boil in pasta or soup pot).
Step 2
In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are clear.
Step 3
Add crawfish tails and stir. Sauté for 3-5 minutes until tails begin to curl.
Step 4
Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for 10 minutes over low to medium heat.
Step 5
Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.
Step 6
Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed 15 minutes crawfish cooking time; otherwise, they may become tough.)
Step 7
Plate ravioli in stacked circular pattern, ladling crawfish cream sauce over ravioli. Garnish with chopped green onion and parmesan cheese.
Step 8
Recommended Sides: Garlic bread or homemade rolls are an excellent complement to this dish. Also, try serving a green salad with a sweet onion dressing or vinaigrette.
Average Rating
(5 / 5)
3 people rated this recipe
35326
Comments