Recipe Crawfish Ravioli


Staff member
1/2 stick butter or 1/4 cup margarine
1 cups to 1 1/2 cups heavy whipping cream
1 small yellow or white onion
1/2 medium to large bell pepper
3 cloves minced garlic
1 green onion, coarsely chopped
Cajun seasoning to taste
Pinch nutmeg
1 pound cleaned crawfish tails
1 box breaded cheese ravioli (found in the frozen food section) or 1-Package fresh cheese ravioli
Parmesean cheese to garnish

Begin by preheating oven to appropriate temperature marked on breaded ravioli package. -OR- If you are using fresh ravioli, bring salted water to a boil in pasta or "soup" pot.
In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Saute until onions are clear. Add crawfish tails and stir. Saute for 3-5 minutes until tails begin to curl. Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat. Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.
If sauce seems to be too thin, use a thickening agent such as flour, Wondra Quick Mixing Flour for Sauces and Gravy (preferred), or as a last resort, corn starch. Sauce should be thick in consistency similar to that of an Alfredo sauce.
Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed fifteen minutes crawfish cooking time; otherwise, they may become tough.)Plate ravioli in stacked circular pattern, ladeling crawfish cream sauce over ravioli. Garnish with chopped green onion and parmesean cheese.