The Unexpected Cajun Kitchen by Leigh Ann Chatagnier

Author:Leigh Ann Chatagnier
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-06-25T16:00:00+00:00

Crawfish Ravioli

Ingredients:

1 lb. crawfish tails

2 tbsp. olive oil

2 garlic cloves, minced

1 tbsp. fresh parsley

1 tsp. salt

½ tsp. pepper

15 oz. ricotta cheese

50–60 wonton wrappers

¼ cup water

¼ tsp. red pepper flakes

1 can crushed tomatoes

½ cup dry white wine

½ cup heavy whipping cream

½ cup parmesan cheese

¼ cup clam juice

Directions:

1. Roughly chop crawfish tails.

2. Heat 1 tablespoon of olive oil over medium heat in a large skillet.

3. Add 1 clove of minced garlic, crawfish tails, parsley, and salt and pepper to the pan and sauté until garlic is tender and crawfish have heated through.

4. Remove from heat and add crawfish mixture to a bowl along with the ricotta cheese.

5. To prepare wonton wrappers, cut out circles with a biscuit or cookie cutter.

6. Lay out circles onto a parchment-lined baking sheet and place a teaspoon of the crawfish filling in the center of each circle, careful not to overfill.

7. Brush the edge of the wonton wrapper with water, place the top circle on, and press to seal the ravioli. Use a fork to create a decorative edge and ensure seal. Continue same steps with the rest of the wonton wrappers.

8. In the same skillet that crawfish were heated in, add another tablespoon of olive oil and sauté the rest of the garlic with the red pepper flakes.

9. Add in crushed tomatoes, wine, salt, and pepper, and stir to combine. Continue to cook for another 5 minutes.

10. In the meantime, bring a large pot of water to a boil. Add a good amount of salt to the boiling water.

11. Add ravioli to the boiling water in small batches (about 6 ravioli at a time) and boil until the ravioli float. This will take about 2 to 3 minutes per batch.

12. Remove the cooked ravioli back to the parchment-lined baking sheet.

13. Turn off the heat on the tomato sauce. Add heavy cream and stir.

14. Fold in ravioli gently.

15. Top with parmesan cheese and chopped parsley and serve immediately.

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