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.
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.
❤️ 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.
This recipe will also work with shrimp.
- Seafood Boil Seasoning
- Parmesan Cheese filled Ravioli
- Butter, unsalted
- 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.
- 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.
- 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.
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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.
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.
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.
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.
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
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! If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 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)
- 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.
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.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 529Total Fat 39gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 12gCholesterol 227mgSodium 675mgCarbohydrates 20gFiber 1gSugar 4gProtein 26g