Freeform Crawfish Ravioli

Freeform Crawfish Ravioli

OMG, you guys. We are ending Pasta with Seafood week on a hugely delicious note. Wow, was this ever so, so good. Utterly amazing and flavorful. Living where I do, I don’t find crawfish in the fish section of my grocery store very often, and though I can hunt it down, due to convenience’s sake, I don’t do so all that often. And thus, I sometimes can forget how much I adore crawfish. They’re so yummy! But, small shrimp can be subbed in with no problems.

Freeform Crawfish Ravioli

As per usual, here’s our recap from the week!

We began with a decadent Crab Macaroni and Cheese. So delicious and the leftovers only get better.

crab macaroni and cheese

 

 

 

 

 

Secondly, we went all Asian and healthy with Soy-Ginger Salmon over Asian Veggie Noodles. The whole thing was so flavorful and so easy to pull together on a busy weeknight.

Soy salmon over Asian veggie noodles

 

 

 

 

 

And then yesterday I showed you an alternate pasta carbonara, where we used anchovies instead of the bacon/pancetta. It was super tasty, and quite perfect for a romantic date night!

Anchovy Pasta Carbonara

 

 

 

 

 

And here’s a recipe round-up of seafood pasta dishes from the food blogosphere. Enjoy!

Decadent Crawfish Mac and Cheese from Call Me PMC
Lemon-Ricotta Pasta with Seared Scallops from Crumb Blog
Linguine with White Clam Sauce from The Texan New Yorker
Pasta with Tuna and Tomato Sauce from See Aimee Cook
Shrimp with Lemon and Garlic Sauce over Pappardelle Pasta from Melangery
Squid Ink Fettuccine with Shrimp and Chorizo from The Texan New Yorker

Freeform crawfish ravioli

{One year ago: Cuban Black Bean Soup}

Source: adapted from The Mr. B’s Bistro Cookbook

Ingredients:
8 lasagna sheets
2 tbs plus 1 1/2 sticks cold unsalted butter, divided
1/2 cup diced onion (about 1/2 a large)
1 red bell pepper, seeded and diced
1 lb. cooked, shelled crawfish tails
1 1/2 tsp Creole seasoning
1/4 tsp crushed chili flakes, or more to taste
2 small tomatoes, seeded and chopped
Kosher salt and black pepper
Snipped chives or scallion greens

Directions:
Bring a pot of water to a boil, then salt it generously. Add lasagna sheets one at a time, so they don’t stick together, and cook according to package directions, until al dente. Remove with tongs and transfer to a cutting board. Cut each in half crosswise.
While the pasta is cooking, preheat a large cast-iron skillet over medium heat. Melt the 2 tbs butter. Add the onion and bell pepper and saute until cooked and softened. Now add the crawfish, Creole seasoning, and chili flakes. Saute about 5 minutes, until the crawfish is heated through. Add the tomatoes and saute until few minutes until the tomatoes are soft and starting to break down.
Cube the remaining 1 1/2 stick of cold butter. Add the butter cubes to the crawfish, a few at a time, stirring constantly, letting them melt before adding the next batch of cubes. When all the butter has melted, shut off the heat and season to taste with salt and pepper.
To serve, place a scant amount of sauce in the bottom of a shallow bowl. Add a pasta sheet, then a good spoonful of sauce, then another pasta sheet, and more sauce. Garnish with scallions or chives and serve immediately.

3 responses to “Freeform Crawfish Ravioli

  1. I love this! Crawfish is delicious & your pictures are beautiful! Simply wonderful recipe! 🙂

  2. Pingback: Parmesan Pistachio Kale Chips #SundaySupper | The Texan New Yorker

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