I
tried Crawfish Ravioli at Cheesecake Bistro in New Orleans last month
and after getting back home, I looked for a similar recipe.
I found a recipe at Real Cajun Recipes. It is just spicy enough, just rich enough, and very delicious. Of course, not living in Louisiana, I had to make do with shrimp as a substitute for the crawfish. I also took the liberty of making some other changes to suit our particular tastes and ingredients I had on hand, so here it is below, the way I made it.
I tried Crawfish Ravioli at Cheesecake Bistro in New Orleans last month and after getting back home, I looked for a similar recipe.
I found a recipe at Real Cajun Recipes. It is just spicy enough, just rich enough, and very delicious. Of course, not living in Louisiana, I had to make do with shrimp as a substitute for the crawfish. I also took the liberty of making some other changes to suit our particular tastes and ingredients I had on hand, so here it is below, the way I made it.
Shrimp Ravioli
Makes: 4 servings
Ingredients
1 box breaded cheese ravioli
1/4 stick butter and 1/4 cup canola oil
1 tablespoon flour
1 small onion, chopped
3 cloves minced garlic
Cajun seasoning to taste
1 pound shrimp, peeled and deveined
1 cups to 1 1/2 cups half and half
Pinch nutmeg
Directions
Begin by preheating oven to appropriate temperature marked on breaded ravioli
In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are clear. Add shrimp and stir. Sauté for 5-7 minutes until opaque. Add half and half, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat.
Meanwhile bake ravioli according to package directions.
Once ravioli is ready to plate, check for consistency and seasoning
Plate ravioli on plate, spooning shrimp and cream sauce over ravioli.
I found a recipe at Real Cajun Recipes. It is just spicy enough, just rich enough, and very delicious. Of course, not living in Louisiana, I had to make do with shrimp as a substitute for the crawfish. I also took the liberty of making some other changes to suit our particular tastes and ingredients I had on hand, so here it is below, the way I made it.
I tried Crawfish Ravioli at Cheesecake Bistro in New Orleans last month and after getting back home, I looked for a similar recipe.
I found a recipe at Real Cajun Recipes. It is just spicy enough, just rich enough, and very delicious. Of course, not living in Louisiana, I had to make do with shrimp as a substitute for the crawfish. I also took the liberty of making some other changes to suit our particular tastes and ingredients I had on hand, so here it is below, the way I made it.
Shrimp Ravioli
Makes: 4 servings
Ingredients
1 box breaded cheese ravioli
1/4 stick butter and 1/4 cup canola oil
1 tablespoon flour
1 small onion, chopped
3 cloves minced garlic
Cajun seasoning to taste
1 pound shrimp, peeled and deveined
1 cups to 1 1/2 cups half and half
Pinch nutmeg
Directions
Begin by preheating oven to appropriate temperature marked on breaded ravioli
In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are clear. Add shrimp and stir. Sauté for 5-7 minutes until opaque. Add half and half, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat.
Meanwhile bake ravioli according to package directions.
Once ravioli is ready to plate, check for consistency and seasoning
Plate ravioli on plate, spooning shrimp and cream sauce over ravioli.
