You can make your own fresh pasta for the ravioli or buy fresh pasta sheets or even use won ton wrappers. Any of those will make a tasty wrapper for the ravioli filling.
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, see sauce below)
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
Tabasco
1. Drain crawfish tail meat as described in the sauce recipe below. In Cuisinart, chop crawfish tail meat till finely diced but not mushy. Set aside. Chop andouille till finely diced and set
aside.
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.
3. Add in crawfish and andouille and saute. Add white wine, Cajun seasoning and marjoram. Saute till liquid is pretty much gone from themixture 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 a big bowl to cool.
When Cool, add cheeses and mix thoroughly ( I used my hand like making meatloaf)
Stuff pasta with filling. (Or use won ton wrappers as ravioli sheets).
Bayou Cream Sauce
Liquid from Crawfish Tail Meat
1/2 cup white wine
1/2 cup water
1 lg shallot cut in chunks
2 lg cloves garlic
1 cup sweet cherry tomatoes
When you drain the crawfish tails, put them in a strainer over a bowl. Put about a half cup of water in the plastic bag to rinse it out to get all the leftover juices and then pour that juicy water over the crawfish to rinse them even a little more to get as much fat and juice as you can from them. Press the crawfish in the strainer to extract as much juice as you can.
To those juices add the 1/2 cup white wine and set aside.
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 or blender and add the crawfish/wine liquid. Blend in pulses till well combined but not smooth.
Put this blended mixture in the skillet used to saute the crawfish and vegetables and bring to a boil, turn down and simmer till reduced by about a third. Add Cajun seasoning to taste. Taste for salt and heat and if a bit more heat is desired add a tiny bit of cayenne pepper.
Whisk in one cup heavy cream . Simmer gently, without boiling, till sauce
is thickening.
Pour into a sauce pan (for depth) and puree with a stick blender to finish the sauce to a smooth consistency. Or blend sauce in blender, whichever you have.
Keep just warm till service.
Serve with a nice green salad and a crisp white wine.
