Crawfish Ravioli

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A mouthwatering dish of parmesan cheese filled ravioli pockets drenched in a delicious crawfish cream sauce - this crawfish ravioli recipe is one of my favorite uses of leftover crawfish.

a skillet full of crawfish ravioli with boiled crawfish in the edges peeking in

This dish is definitely popular around crawfish season, but if you freeze your leftover crawfish (like I do sometimes) you don't have to be limited to the season.

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❤️ Why you'll love it
🧅 Ingredients
🥣 Instructions
🔄 Substitutions and Variations
🔌 Equipment
🧊 Storage
💡 Tips
👩‍🍳 FAQs
🦞 More Great Crawfish Recipes
Crawfish Ravioli
💬 Comments

❤️ Why you'll love it

Delicious crawfish tails have such a unique flavor. Making this creamy crawfish sauce is simple and pretty much will work with any pasta.

It's a great use of all that leftover crawfish you may have.

This recipe will also work with shrimp.

🧅 Ingredients

Seafood Boil Seasoning
Parmesan Cheese filled Ravioli
Butter, unsalted
Shallots
Garlic
Crawfish Tails
Creole Seasoning
Heavy Whipping Cream
Hot Sauce
Worcestershire Sauce
Green Onions
Salt and Pepper

See recipe card at the bottom of this post for quantities.

🥣 Instructions

step by step images - four in total - showing how to make a crawfish ravioli recipe

Step 1: Add the Crawfish, Shrimp and Crab Boil Seasoning (seafood boil seasoning) to a pot of boiling water.
Step 2: Add the ravioli and bring back to a boil. Cook for 3 minutes then drain.
Step 3: Melt butter in a large skillet and add medium heat.
Step 4: Add the diced shallots and garlic and cook 2 minutes - until translucent.

four images showing step by step how to make crawfish ravioli in a black cast iron skillet

Step 5: Add the crawfish tails and Creole seasoning and stir to combine - cook another 2 minutes.
Step 6: Add the heavy cream, hot sauce and Worcestershire sauce and bring to a boil. Reduce the heat and simmer until the sauce thickens and is reduced by half.
Step 7: Add the green onions, remaining butter and season with salt and pepper to taste.
Step 8: Add the cooked ravioli and carefully stir to coat each ravioli with the sauce. Serve.

Hint: Using leftover crawfish from your crawfish boil will impart quite a lot of flavor to your sauce. Delicious flavor too. You may not need as much seasoning added in this case.

🔄 Substitutions and Variations

Wonton Wrappers - try using these to make your own crawfish ravioli. I've seen it done, it looks interesting. You could then make a cream cheese and ravioli type filling for inside the ravioli.
Green Bell Peppers - Try adding green bell peppers (or red bell peppers) for more flavor and color.
Cajun Seasoning - if this is what you have it can be used in place of the other seasonings.
Romano Cheese - a nice addition at the end.
Fried Raviolis - try frying the raviolis. Dip raviolis in a breadcrumb mixture and frying for a few minutes. This will add more texture and change the dish up somewhat.
Crab Meat - add some crab meat to the sauce for added flavor dimensions.
Shrimp - use shrimp in place of crawfish.

close up of a plate full of crawfish ravioli

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🔌 Equipment

I like using my cast iron skillet for this recipe. It helps keep the heat even. If you don't have one it's ok, a large none-stick skillet will be fine.

You'll also need a pot to boil the ravioli in too.

I have a couple of affiliate links in the recipe card at the bottom of this post.

🧊 Storage

Allow the crawfish ravioli to cool completely before adding to an airtight container and placing in the refrigerator. It will be good like this for up to 3 days.

This recipe will freeze well. Add to a freezer safe container and freeze for up to 3 months.

💡 Tips

Expert Tip: The type of ravioli is flexible, although you want it to be a good quality. I like a local grocery store type that is filled with Parmesan cheese and Reggiano, it's fresh in the deli section. I bet a mushroom filled ravioli would be good too for this crawfish ravioli, or even the spinach type.

dished out plate of crawfish ravioli with a skillet in the corner of the dish

👩‍🍳 FAQs

What is crawfish sauce made of?

A simple combination of butter, onion, garlic, cream, and seasoning... with some crawfish thrown in there. Simmering down to thicken up with the crawfish really imparts a great seafood flavor.

Is there not crawfish inside the ravioli?

If you want to go that route and make your own raviolis then bravo. It can be a lot of work. I almost posted this recipe with fresh homemade crawfish raviolis filled with a cream cheese and crawfish filling... but then I figured most people are not going to want to go to that trouble.

🦞 More Great Crawfish Recipes

Also check out this list of 18 Amazing Cajun Seafood Recipes.

If you’ve tried this CRAWFISH RAVIOLI RECIPE or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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Crawfish Ravioli

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Deliciously creamy with a hint of spice, crawfish ravioli is a tasty way to use up that leftover crawfish.

Ingredients

1 Tablespoon Crawfish, Shrimp and Crab Boil Seasoning
1lb Cheese Ravioli
2 Tablespoons Unsalted Butter, divided
1 Large Shallot, diced
3 Garlic Cloves, minced
1lb Crawfish Tails, peeled
1 Teaspoon Creole Seasoning
2 Cups Heavy Whipping Cream
1 Tablespoon Hot Sauce
1 Tablespoon Worcestershire Sauce
Salt and Pepper to taste
2 Green Onions, sliced (just the green)

Instructions

Add water to a pot and add the seafood seasoning, bring to a boil.
Add the ravioli and bring back to a boil - cook for 3 minutes then drain.
Add 1 Tablespoon of the butter to a large skillet and apply medium-high heat.
Add the diced shallots and garlic and cook until translucent - about 2 minutes.
Add the crawfish tails and Creole seasoning and stir to combine. Cook for 1-2 minutes.
Add the cream, hot sauce and Worcestershire sauce and bring to a boil.
Reduce the heat and simmer until the sauce has thickened and reduced by half.
Add the remaining butter, green onions and season with salt and pepper to taste.
Add the ravioli to the sauce and stir gently to ensure all ravioli is coated with the sauce, and serve.

Notes

The type of ravioli used is not overly important. If you like the spinach/cheese type then go for it. I recommend using the fresh ravioli you can get from the deli at your local grocery store.

If you use leftover crawfish from a crawfish boil then you will have some good flavor already and may not need as much seasoning. Use your discretion.