Crawfish Ravioli
Deliciously creamy with a hint of spice, crawfish ravioli is a tasty way to use up that leftover crawfish.
Video
Equipment
Ingredients
- 1 Tablespoon Crawfish Shrimp and Crab Boil Seasoning
- 1 lb Cheese Ravioli
- 2 Tablespoons Unsalted Butter divided
- 1 Large Shallot diced
- 3 Garlic Cloves minced
- 1 lb 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.
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 20g | Protein: 26g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 675mg | Fiber: 1g | Sugar: 4g
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