Recipe courtesy of Barbara Mezzazappa
Save Recipe Print
Total:
2 hr
Prep:
1 hr 30 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Potato filling:
Sauce:

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Ravioli Dough

Recipe courtesy of Tyler Florence

Ravioli Rose Pie

Recipe courtesy of Food Network Kitchen

Supreme Ravioli Pizza Bake

Recipe courtesy of Food Network Kitchen

Potato Casserole

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Potato Salad

Recipe courtesy of Ina Garten

Potato Latkes

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Latest Stories