In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent. Stir in the crawfish tails, smoked tomatoes, tarragon, salt, and black pepper. Cook for 5 minutes, then remove from heat and let cool slightly. In a bowl, mix the crawfish mixture with ricotta cheese until combined.

Assemble the Ravioli

Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the crawfish filling in the center of the wrapper. Moisten the edges with water, then fold the wrapper over to form a triangle, sealing the edges tightly. Repeat with the remaining wrappers and filling.

Cook the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Bisque

In a pot, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and sauté for 2-3 minutes. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and simmer for another 5 minutes. Add the cooked ravioli to the bisque and let it warm through.

Serve

Ladle the bisque into bowls, ensuring each serving has a few ravioli. Garnish with grated Parmesan cheese and additional tarragon if desired.