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.
Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook