2 to 4 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound Louisiana Crawfish tails
Semolina flour
All-purpose flour
Italian Breadcrumbs
2 large eggs (Room temp)
Heavy whipping cream
Unsalted butter
Olive oil
Vegetable or canola oil
Shredded Parmesan cheese
Mozzarella cheese
Seasonings
Green onion
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Crushed Red Pepper
Tools you’ll need
Food processor
Rolling pin
Pastry cutter
Cheese Shredder
Preparation of ingredients
Ravioli dough (Part 1)
Step 1- Add 3/4 cup Semolina flour, 3/4 cup all-purpose flour, 1/2 teaspoon salt, 1 large egg (Room temp), 5 tablespoons warm water, and 2 tablespoons olive oil into a medium-sized bowl. Stir with a sturdy spoon until mixture starts to come together. Form the mixture into a dough and knead the dough for 8 to 10 minutes by hand. Wrap dough with plastic wrap and let rest for 20 to 30 minutes.
While the dough is resting you can prepare the rest of the ingredients.
Seasonings
Step 2- Chop 3 ounces green onions and 3 cloves or garlic until minced. You can also press the garlic using a garlic press.
Cheese
Step 3- Shred 4 to 5 ounces mozzarella cheese.
Making the Crawfish sauce
Preheat fire to medium heat.
Step 4- Add 2 tablespoons unsalted butter, and 1/4 cup chopped green onion ends (Scallions). Stir all ingredients together. Let sauté for 2 minutes.
Step 5- Add 1 teaspoon chopped garlic, 1 pound crawfish tails, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 to 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s seafood magic and 1/4 teaspoon Crushed red pepper flakes. Stir all ingredients together. Let simmer for 1 minute.
Step 6- Place 1.5 or 2 ounces in weight of crawfish tails into a small bowl and set aside. This will be used for the filling for the ravioli.
Step 7- Add 2 cups heavy whipping cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon Chef Paul’s seafood magic. Stir all ingredients together and let come to a simmer. Add 3 tablespoons or 1/4 cup shredded parmesan cheese and stir. Let simmer for 3 to 4 minutes. Add 1 tablespoons green onions and stir. Turn fire off and let cool until warm.
Ravioli filling
Step 8- Add shredded mozzarella cheese, 1 tablespoon shredded parmesan cheese, 1.5 or 2 ounces in weight of crawfish tails (Reserved when making the crawfish sauce), 1/8 teaspoon Tony Chachere’s creole seasoning and 1 or 2 teaspoons chopped green onion into a food processor. Pulse 12 to 15 times or until mixture starts to come together.
Step 9- Add 0.3 ounces in weight of the ravioli filling into your hand and form into a ball. Once done, you should have 20 to 22 pieces of filling. Place onto a serving dish and keep in fridge until ready to be added to the ravioli dough.
Ravioli dough (Part 2)
Step 10- Light flour surface of your table. Add dough on top of table and form into a small rectangle. Roll the dough into a 28 inch long by 8-inch-wide rectangle.
Step 11- Add slits at the 4-inch mark going down the center of the dough lengthwise. Cut the dough in half using the slits as a guideline. Picture demo is below.
Step 12- Add slits at the center of the dough every 2 inches going down the length of the dough. Cut the dough every 2 inches going down the width. Once done you should have16 to 21 sections of dough. Picture demonstration is below.
Step 13- Rub a small amount of water around the edges of each piece of rolled dough only on one side until it resembles a pasty white color.
Step 14- Add the ravioli filling onto the piece of dough and flip one part of the dough onto itself. Press the filling down to seal the dough. Cut around the edges using the pastry cutter and remove the excess. From there place the finished ravioli onto a cold 11 by 17-inch baking pan. Make sure to freeze the pan first before adding the finished ravioli on top. This will prevent the ravioli from going bad.
Step 15- Whisk 1 large egg (Room temp) into a small bowl. Lightly brush both sides of the ravioli using a pastry brush. Add 1/3 or 1/2 cup Italian breadcrumbs into a small bowl. Dip both sides of the ravioli into the breadcrumbs and place back onto the 11 by 17-inch baking pan and let sit until ready to be fried.
Heating the oil and frying the ravioli
Preheat fire to medium heat. Preheat deep fryer to 350-degrees.
Note- Make sure you have an cooling rack with an 11 by 17-inch baking underneath it ready before frying the Ravioli.
Step 16- Add 48 FL ounces vegetable or canola oil into a medium-sized 4-quart pot. If you are using a deep fryer, add the amount of oil according to the instructions on how much oil to add. Let the oil get hot until it reaches a temp of 350-degrees.
Step 17- Add Ravioli into hot oil and let fry for 3 to 4 minutes. Remove ravioli out of the hot oil using a mesh straining spoon and place onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 4 minutes.
Serve Ravioli on a serving plate and pour the crawfish sauce on top. Enjoy!
YouTube instructional video
