Begin by boiling whole potatoes, and cook until fork tender. Once potatoes have cooked, peel and mash with the butter, onion, Parmesan, parsley, nutmeg, salt and pepper. Once all of these ingredients have been mixed, the ravioli is ready to be made. Place a tablespoon of potato mixture onto pasta dough, approximately 2-inches apart. Brush dough with egg white, and cover with another layer of pasta dough. Using a cookie cutter, press down over each potato ravioli, and cut out the shapes. Once all ravioli's are cut out, set aside.
To make the sauce, heat a large skillet. Add the garlic for a few seconds, and remove. Add the crayfish to the skillet and saute for a minute. Add the cognac and flambe crayfish. Add the ravioli, cream, and fish stock, and cook for 5 minutes.
To serve ravioli, plate in large bowl or dish, and sprinkle with chopped parsley, Parmesan, salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
Recipe courtesy of Barbara Mezzazappa