- Course: Nouveau Cajun
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
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“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.”
- 1/2 stick butter or 1/4 cup margarine
- 1 to 1 1/2 cups heavy whipping cream
- 1 small yellow or white onion
- 1/2 medium to large bell pepper
- 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
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).
In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are clear.
Add crawfish tails and stir. Sauté for 3-5 minutes until tails begin to curl.
Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for 10 minutes over low to medium heat.
Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.
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.)
Plate ravioli in stacked circular pattern, ladling crawfish cream sauce over ravioli. Garnish with chopped green onion and parmesan cheese.
Recommended Sides: Garlic bread or homemade rolls are an excellent complement to this dish. Also, try serving a green salad with a sweet onion dressing or vinaigrette.