Tuesday, February 18, 2014

Crawfish Ravioli with Rich and Savory Creole Sauce

12oz - Crawfish Tails (cooked and peeled)
1 tsp - Tony Cachere's Creole Seasoning
1/4 Cup - Parmesan Cheese
1/4 Cup - Italian Seasoned Bread Crumbs
1 pack - Wonton Wrappers (50)
1 Egg (beaten)

Creole Sauce (Emeril Lagasse Recipe)
2 TBS Olive-oil
1 Cup - Chopped Onions
1/2 Cup - Chopped Celery
1/2 Cup - Chopped Green Peppers
Freshly Ground Black Pepper
2 TBS - Chopped Garlic
2 Cups - Peeled, seeded and chopped Italian plum tomatoes
1/4 Cup - Chopped Basil Leaves
1 TBS - Chopped Fresh Oregano Leaves
2 tsp - Chopped Fresh Thyme Leaves
2 tsp - Worcestershire Sauce
3 Cups - Chicken Stock
1/2 Cup - Chopped Green Onions
6 TBS - Butter at room temperature

1.  Combine crawfish, Creole seasoning, Parmesan cheese and bread crumbs until well incorporated and holds firmly together.
2.  Add 1 tsp of filling to each wonton wrapper, paint with egg wash on one side and fold over pushing out any air pockets.  Refrigerate until ready to serve.
3.  In a large pot of boiling salted water, boil ravioli in small batches for 2-3 minutes.  When they float, count to 30 seconds and they're done.

Creole Sauce (Emeril Lagasse Recipe)
In a saucepan with a lid, over medium heat, add the oil.  When the oil is hot, add the onions, celery and green bell peppers.  Season with salt and pepper.  Saute the vegetables for 2-3 minutes or until the vegetables start to wilt.  Stir in the garlic, tomatoes and herbs.  Continue to saute for 1 minute.  Season the vegetables with salt, pepper and cayenne.  Stir in Worcestershire sauce and stock.  Bring the liquid to a boil and reduce to a simmer.  Cook for 12 minutes covered, stirring occasionally.  Stir in the green onion and stir in the butter.  Serve warm.


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