Sunday, April 3, 2011

Crawfish Ravioli with Andouille Cream Sauce

Had some frozen crawfish tails in the freezer, some wonton wrappers, various peppers etc, so I decided to make some crawfish ravioli.  Here's my results....
Addendum -  fast forward one year, and a viewer asked for the recipe.  What follows is to the best of my recollection.  When I posted the photo last year, it was an afterthought, so I didn't take my usual step-by-step photos.

This was the filling...  Rinse and dry crawfish tails (very dry).  Sauté onions and peppers, cool, mix with the rest, chill the mixture.  Add the mixture by the spoonful onto wonton wrappers.  Seal the edges with water and cut with a cookie cutter or pastry wheel.  *make sure you get all the air out of them or they will burst when you boil them.  They only need to boil 2 -3 minutes.  They will float and be very tender.  Careful removing them!
  • 1½ cups finely chopped onions, green sweet peppers, red sweet peppers, yellow sweet peppers all sauteed in about 2 - 3 Tbsp butter
  • 1 pound peeled crawfish tails,* coarsely chopped (save some whole for the garnish)
  • 1 - 2 Tbsp Creole (or Cajun) seasoning
  • 2 large eggs, lightly beaten
  • 1 - 2 cups ricotta cheese  
  • Wonton wrappers

The sauce...
  • 2 Tbsp butter
  • about 1/4 pound andouille sausage cut into small cubes (other really nice smokey sausage or Tasso)
  • about 1 cup heavy cream 
  • a handful of chopped grape or cherry tomatoes
  • steamed asparagus spears, cut into pieces
  • green onions, chopped 
Sauté sausage in butter until slightly crispy.  Deglaze pan with cream.  Add chopped tomatoes.  Reduce sauce until thick and glossy.  season with salt and pepper if you would like.  

Boil the ravioli and top with the cream sauce, steamed asparagus spears, and fresh cut green onions.  Add a sprinkle of black pepper and Parmesan cheese if you want. Garnish with whole, boiled crawfish tails.

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