We love crawfish season here in the south. The are a lot of work to peel and get to the meat so when we do a boil, we do a BOIL. the shells are great to use for other recipes so I usually freeze them in gallon baggies and then peel and freeze the meat for all sorts of recipes. This was a yummy recipe. I got the breaded ravioli from Trader Joes for this one, but you can easily make your own. I baked them, but wished I would have fried them to make them a little more crispy. If you don’t want to do the fried ravioli you can always use pasta, rice or boiled ravioli. I think it would also be great over fresh cooked fish or chicken.

Crawfish Ravioli
(Adapted from Big Daddy’s Seafood Market)

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1/4cup margarine or 1/2 a stick of butter
1 cup to 1 1/2cups of heavy whipping cream
1 small yellow onion
1/2 of a large bell pepper
3 cloves of minced garlic
1 green onion chopped coarsely
Season to taste
Dash of nutmeg
1lb of cleaned crawfish tails
1 box breaded cheese ravioli (usually in the frozen food section) or 1 pack of fresh cheese ravioli
Parmesan cheese for garnish

Begin by preheat oven to the temperature marked on the breaded ravioli package. -OR- If you’re using fresh ravioli, bring salted water to a boil in a pot.

In a heavy bottom saucepan, melt your butter or margarine over a med heat. Add your bell pepper, onion, and garlic. Saute’ until the onions are clear in color. Add the crawfish tails and stir. Saute’ for approx 3-5min until tails begin to curl. Add your heavy whipping cream, seasoning and the nutmeg. Stir. Allow mixture to simmer for 10min over low to medium heat.

While that simmers, boil fresh ravioli, or bake your breaded ravioli according to package directions.

If sauce seems to be too thin, you can use flour, or as a last resort, corn starch to thicken it up. The sauce should be thick in consistency similar to an Alfredo sauce.

Once the ravioli is ready to plate, check for consistency and seasoning one last time. (Remember not to exceed 15min crawfish cooking time. This may cause it to become tough.) Plate your ravioli in stacked circular pattern, ladling crawfish cream sauce over ravioli. Garnish with chopped the green onion and parmesan cheese.

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