On Mar 13, 2:57?am, Omelet wrote:
Well, it was a successful adventure. A very tasty dinner. I could
have done a better job getting the pasta dough a bit thinner for the
ravioli but other than that it was very good. It was a fun afternoon
in the kitchen, of course a glass of wine was on hand !
The pictures are here, just click on the next arrows to see the whole
series:
https://picasaweb.google.com/Sitara8060/CookieTheKitchenWitch#5583611319447752226
and here is the recipe and my methodology.....
Crawfish Ravioli With a Cajun Cream Sauce
Ravioli Filling
1 T Olive Oil
1/2 cup minced red onion
3 scallions minced
1 green bell pepper minced
2 cloves garlic minced
1 pound crawfish tail meat (drain and reserve liquid)
1 link andouille sausage diced
1/3 cup white wine
2 T fresh minced parsley
1 tsp dried marjoram
4 ounces goat cheese
1 cup shredded parmesan cheese
1 tsp Cajun seasoning (Tony Chachere's) more or less to taste
dash Tabasco
1. In cuisinart, chop crawfish tail meat till finely diced but not
mushy. Put in large bowl. Chop andouille till finely diced and
add to bowl.
2. Cut up onion, scallions garlic and bell pepper and pulse in
cuisinart till minced but not mushy. Saute in olive oil on medium
high heat till vegetables are softened.
Add in crawfish and andouille and saute. Add white wine, Cajun
seasoning and marjoram. Saute till liquid is pretty much gone from
the mixture but don't brown it. Taste for heat and add more Tabasco
if you like...or leave it out, up to you.
Set this mixture aside in the big bowl to cool. ( I stuck in in the
fridge for a bit)
When Cool, add cheeses and mix thoroughly ( I used my hand like
making meatloaf)
Cajun Cream Sauce
When I drained the crawfish tails, I put them in a strainer over a
bowl. I put about a half cup of water in the plastic bag to rinse it
out to get all the leftover juices and then poured that juicy water
over the crawfish to rinse them even a little more to get as much fat
and juice as I could from them. I pressed the crawfish in the
strainer to extract as much juice as I could.
To those juices I added 1/2 cup white wine and set aside.
1 shallot cut in chunks
1 cup sweet cherry tomatoes
2 large cloves garlic
Heat a cast iron skillet over medium high till hot. Put shallot,
cherry tomatoes and garlic in the skillet and shake them around until
they are starting to char and caramelize in spots all over....about 4
minutes or so.
Put them in the cuisinart and add the crawfish/wine liquid. Blend in
pulses till well combined but not smooth.
Put this mixture in the skillet I used to saute the crawfish and
vegetables and brought to a boil and then simmered till reduced by
about a third. Add Cajun seasoning to taste. More or less for
heat but don't over salt. (mine was a tiny bit salty, should have used
cayenne only to add more heat)
Whisk in one cup sour cream (or heavy cream if you prefer, I didn't
have heavy cream so I used sour cream, the heavy cream would have made
the sauce less tangy but the tangy was good)
Pour into a sauce pan (for depth) and puree with a stick blender to
finish the sauce to a smooth consistency. Keep just warm till
service. The sauce thickened with the sour cream and was just silky
but not too thick.
