Crawfish Ravioli

4 servings Prep: 15 m Cook: 20 m Total: 45 m Intermediate
This meal marries my two favorite cuisines: Cajun and Italian. Growing up in Eunice, LA, crawfish were plentiful and always anticipated during the fishing season. Tender crawfish tails in a rich cream sauce with garlic, bell pepper, and Cajun spices served over cheese ravioli.

Ingredients

  • 1/2 stick butter or 1/4 cup margarine
  • 1 to 1 1/2 cups heavy whipping cream
  • 1 small yellow or white onion, diced
  • 1/2 medium to large bell pepper, diced
  • 3 cloves garlic, minced
  • 1 green onion, coarsely chopped
  • Cajun seasoning to taste
  • Pinch nutmeg
  • 1 pound crawfish tails, cleaned
  • 1 box breaded cheese ravioli (found in the frozen food section) or 1 package fresh cheese ravioli
  • Parmesan cheese to garnish

Step-by-Step Instructions

  1. Begin by preheating oven to appropriate temperature marked on breaded ravioli package (Or, if you are using fresh ravioli, bring salted water to a boil in pasta or soup pot).
  2. In a heavy bottom saucepan, melt butter/margarine over medium heat. Add diced onion, garlic, and bell pepper. Sauté until onions are clear, about 5-7 minutes.
  3. Add crawfish tails and stir. Sauté for 3-5 minutes until tails begin to curl.
  4. Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for 10 minutes over low to medium heat.
  5. Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions. If sauce seems to be too thin, use a thickening agent such as flour, Wondra Quick Mixing Flour for Sauces and Gravy (preferred), or as a last resort, corn starch. Sauce should be thick in consistency similar to that of an Alfredo sauce.
  6. Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed 15 minutes crawfish cooking time; otherwise, they may become tough.)
  7. Plate ravioli in stacked circular pattern, ladling crawfish cream sauce over ravioli. Garnish with chopped green onion and parmesan cheese. Most good Cajun cooks never measure ingredients. We all rely on the three most important cooking senses: sight, smell, and taste. These measurements are extremely rough and may need to be adjusted to fit your own taste.
  8. Recommended Sides: Homemade rolls are an excellent complement to this dish. Also, try serving a green salad with a sweet onion dressing or vinaigrette.

Common Problems and Solutions

Q: Why is my crawfish tough and rubbery?

A: Crawfish should never cook longer than 15 minutes total, or they become tough. Add them to the sauce and keep the heat at low to medium. Once they curl up and turn bright red, they're done.

Q: My cream sauce is too thin—what went wrong?

A: Heavy cream needs time to reduce and thicken. Let it simmer the full 10 minutes. If still thin, whisk in a small amount of Wondra flour (best for smooth sauces) or regular flour mixed with a bit of cream to avoid lumps. Don't use high heat or the cream may break.

Q: Can I use frozen crawfish tails?

A: Yes, but thaw them completely and drain well. Frozen crawfish release extra liquid that can thin your sauce. Pat them dry with paper towels before adding to the pan.

Tips and Techniques

For the best flavor, sauté your trinity (onion, bell pepper, garlic) until the onions are truly clear and the vegetables are tender—this builds the flavor foundation. The nutmeg is subtle but essential; it adds warmth and depth that complements both the cream and the crawfish without overpowering the Cajun seasoning.

Ingredient Substitutions

  • crawfish tails: small shrimp (51-60 count), peeled and deveined
  • heavy whipping cream: half-and-half mixed with 2 tablespoons butter
  • fresh or breaded ravioli: cheese tortellini or any stuffed pasta
  • Cajun seasoning: equal parts paprika, garlic powder, onion powder, cayenne, and black pepper

Equipment Needed

  • Heavy bottom saucepan or sauté pan (for even heat distribution and preventing cream from scorching)
  • Large pot for boiling pasta (if using fresh ravioli)
  • Baking sheet (if using breaded ravioli)
  • Whisk (for incorporating thickening agent smoothly)

Historical Context

Crawfish ravioli represents nouveau Cajun cuisine, a movement that emerged in the 1980s and 1990s when Louisiana chefs began incorporating French and Italian techniques with traditional Cajun ingredients. This fusion style honors the diverse heritage of Louisiana—French Acadian, Italian immigrant, and Creole influences all meeting in one dish.