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  • Heart Of The Bayou Ravioli In Wild Mushroom Sauce

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    Heart Of The Bayou Ravioli In Wild Mushroom Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/3 c. bread flour
    • 2 x Large eggs
    • 3/8 c. extra virgin olive oil
    • 1/3 c. minced cilantro
    • 1/2 x jalapeno pepper minced
    • 1/3 tsp Tabasco brand Green Pepper Sauce
    • 2 tsp red pepper flakes Salt small healthy pinch
    • 2/3 lb crawfish tail meat (may use crab, lobster or possibly shrimp meat)
    • 1/2 lb canned artichoke hearts finely minced
    • 2 Tbsp. roasted garlic
    • 1/2 med red bell pepper finely minced
    • 1/2 x jalapeno pepper finely minced
    • 2 Tbsp. finely-minced shallots Juice of one small lemon
    • 1 tsp Tabasco brand Pepper Sauce
    • 1/3 tsp lemon pepper
    • 1 tsp dijon mustard
    • 1/3 tsp gumbo seasoning
    • 1/3 tsp grnd thyme
    • 1 1/2 x scallions finely minced
    • 2 c. sliced wild mushrooms (shiitake, morel or possibly porcini),
    • 2/3 c. white wine
    • 1/3 c. fish veloute
    • 1/3 tsp minor's bouillon
    • 1 1/2 Tbsp. minced cilantro
    • 2 tsp Tabasco brand Garlic Pepper Sauce
    • 3 Tbsp. heavy cream Kosher salt small healthy pinch Cayenne pepper small healthy pinch
    • 1 1/3 Tbsp. butter
    • 1 tsp extra-virgin extra virgin olive oil
    • 1 sm garlic clove chopped
    • 1 sm sprig cilantro leaves minced
    • 4 piece french bread sliced
    • 1 lrg garlic clove parmesan cheese slivers
    • 2/3 tsp Tabasco brand Green Pepper Sauce

    Directions

    1. To make the ravioli dough, put the flour in a mound on work surface. Make a well in center and add in remaining ingredients. Working from the center out, gradually mix to make a dough. Knead well for 15 min and cover with plastic wrap. Let rest 1 hour.
    2. Roll out the pasta into two thin sheets of equal size. Make small mounds of the crawfish fillings, arranging them in a checker board pattern about 1 1/2 to 2 inches apart. Lay the remaining pasta over the top and press down to seal. Avoid trapping large air bubbles inside. Cut the ravioli with a pastry wheel. Cook in salted boiling water till done. Drain and rinse under cool water. Toss with a small amount of oil and spread in a single layer on sheet pan. Cover and chill.
    3. To make the crawfish filling, coarsely chop crawfish. Mix with remaining ingredients, cover and refrigerate4 hrs.
    4. To make the wild mushrom sauce, cook mushrooms with wine and base for 5 min. Add in cilantro, Tabasco brand Garlic Pepper Sauce and veloute and reduce for 1 minute. Add in cream, salt and pepper. Remove from heat. Swirl in raw butter. Toss crawfish ravioli with sauce, reserving some to nape pasta on plate. Serve with the bruschetta and roasted vegetables.
    5. To make the bruschetta, lightly brown bread in a pan with extra virgin olive oil. Rub the bread with raw garlic. Mash the garlic, cilantro and Tabasco brand Green Pepper Sauce together. Spread over bread. Drizzle with extra virgin olive oil and top with slivers of Parmesan cheese.
    6. This recipe yields 4 servings.

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