Crawfish Ravioli Recipe
Fried raviolis with a crawfish cream sauce
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Ingredients
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Ravioli Dough
Crawfish Filling
Crawfish Cream Sauce
Frying
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Crawfish Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the crawfish tails, ricotta cheese, chopped green onions, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until combined.
Ravioli Assembly
- 4
Roll Out the Dough
After resting, roll out the dough on a floured surface to about 1/8 inch thick.
- 5
Cut and Fill Ravioli
Cut the dough into squares (about 3x3 inches). Place a teaspoon of crawfish filling in the center of each square. Fold the dough over to create a triangle and press the edges to seal. Ensure there are no air pockets.
Crawfish Cream Sauce Preparation
- 6
Make the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
- 7
Add Crawfish and Seasoning
Stir in the crawfish tails and Cajun seasoning. Season with salt and black pepper to taste. Let the sauce simmer for about 5-7 minutes until slightly thickened.
Frying the Ravioli
- 8
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Ravioli
Carefully place the ravioli into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- 10
Serve
Serve the fried ravioli hot with the crawfish cream sauce drizzled on top or on the side for dipping.