Potato Ravioli With Crayfish Recipes

FRIED RAVIOLI WITH CRAWFISH CREAM SAUCE RECIPE - (3.9/5)

Steps:

• Prep crawfish and vegetables. Line a wire cooling rack with a couple layers of paper towels then place rack on a cooking sheet. Set aside. Heat about 2 inches vegetable oil in a medium pot to 350°. Combine Parmesan cheese and breadcrumbs in a shallow bowl. In another bowl, whisk the eggs. Dip raviolis in egg wash and then coat in bread crumb mixture. Place coated raviolis on a large platter until ready to fry. Preheat oven to 150° F. When oil is hot, start dropping in the coated raviolis, a few at a time, and deep fry until they float to the top and brown. As they are cooked, transfer them to the paper towel lined wire rack and place in the warm oven. Make the Crawfish Sauce: Melt the butter in a medium skillet or pot over medium heat and saute onion, bell pepper, and celery until soft but not browned, stirring constantly. Stir in garlic and cook and stir for another minute. Add crawfish tails and cook until heated through. (If crawfish produce much liquid, continue to cook until it is almost completely reduced). Stir in tomato sauce and season with salt, black pepper, and creole seasoning to taste. Sprinkle the flour over the top and cook and stir for a minute or two. Gradually, stir in the half-and-half and cook until thickened, stirring frequently. (Can stir in a little Parmesan at the end, if desired). Serve crawfish sauce over the fried raviolis. Garnish with parsley or green onion, if desired.

POTATO AND CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Steps:

• Cook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pan and mash. Cool potatoes. Stir in 1 cup cheese and mint. Season filling to taste with salt and pepper.
• Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to form 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers. Place half of wrappers on work surface. Place 1 tablespoon filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hours ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
• Heat oil in large nonstick skillet over medium heat. Add garlic and stir 30 seconds. Add tomatoes and sauté until heated through, about 5 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to large shallow serving bowl.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 cup cheese and serve.

RAVIOLI WITH POTATO, WATERCRESS, AND CHEESES

Steps:

• Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
• When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.
• Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress.