Recipe courtesy of Barbara Mezzazappa
Potato Ravioli with Crayfish
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 625
- Total Fat
- 35
- Saturated Fat
- 20
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 223
- Sodium
- 978
- Total: 2 hr
- Prep: 1 hr 30 min
- Cook: 30 min
Ingredients
Potato filling:
2 pounds potatoes
4 tablespoons butter
1 large onion
2 ounces Parmesan
2 ounces parsley
1 teaspoon nutmeg
Salt and pepper
Fresh pasta dough sheets
1 egg white
Sauce:
1 tablespoon olive oil
2 garlic cloves
1 pound shrimp or crawfish
1/2 cup Cognac
1 cup heavy cream
1 cup fish stock
1/2 cup chopped parsley
1 cup grated Parmesan
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.