Crawfish Ravioli

This is a free-form ravioli as opposed to a sealed version. It’s a lot easier to prepare, and you still get great flavor. This also makes a wonderful first course. 

At Mr. B’s we don’t make our own pasta, but buy it fresh from a small local company that really excels in it. If you can find fresh lasagna sheets use them, but if not then use the dried version and simply cut it into eight-inch squares once it is cooked. Another option is to use any kind of fresh pasta, such as linguine, and toss it with the sauce. 

Ingredients:

• 8 lasagna sheets
• 2 tablespoons plus 1 1/2 sticks cold unsalted butter
• 2/3 cup diced onion (about 1/2 large)
• 1/3 cup diced green bell pepper (about 1/2 large)
• 1/3 cup diced red bell pepper (about 1/2 large)
• 1 pound crawfish tails
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon dried hot red pepper flakes
• 1 medium tomato, seeded and diced
• 1/4 cup minced fresh chives

Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just al dente. Using tongs remove pasta from water and transfer to a cutting board. Cut pasta into 8-inch squares and return to pot of hot water off heat. 

In a large skillet melt 2 tablespoons butter over moderately high heat. Add onion and bell peppers and sauté 2 minutes. Add crawfish, Creole seasoning, and red pepper flakes and sauté 3 minutes. Add tomato and cook 1 minute. 

Cube remaining 1 1/2 sticks butter. Reduce heat to low and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Add chives.

Arrange 1 pasta square in each of 4 shallow bowls. Divide sauce among bowls and top with remaining pasta squares.

Serves 4

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