• Tommy Centola

Crawfish Ravioli from Mr. B’s

Updated: Jan 3

This is not your typical ravioli dish. It is not stuffed and sealed. This dish is more like a regular pasta dish, just the pasta is larger. Wonderful as an appetizer as weel as an entree.

8 Lasagna Sheets

2 tablespoons plus 1 1/2 sticks cold Unsalted Butter

2/3 cup diced Onion (about 1/2 large onion)

1/3 cup diced Green Bell Pepper (about 1/2 large pepper)

1/3 cup diced Red Bell Pepper (about 1/2 large pepper)

1 pound crawfish tails

1/2 teaspoon Creole Seasoning

1/4 teaspoon dried Hot Pepper Flakes

1 medium Tomato, seeded and diced

1/4 cup minced fresh Chives

Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just al dente. Using tongs, remove pasta from water and transfer to a cutting board. Cut pasta into 8-inch squares and return to pot of hot water off heat.

In a large skillet melt 2 tablespoons butter over moderately high heat. Add onion and bell peppers and saute 2 minutes. Add crawfish, Creole seasoning, and red pepper flakes and saute 3 minutes. Add tomato and cook 1 minute.

Cube remaining 1 1/2 sticks butter. Reduce heat to low and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. add chives.

Arrange 1 pasta square in each of 4 shallow bowls. Divide sauce among bowls and top with remaining pasta squares.

Enjoy!!!

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