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Alright, don’t linger, let’s task this cajun crawfish ravioli formula with 29 elements which are surely easy to obtain, and we have to process them at the very least through 8 measures. You should commit a while on this, so the resulting food could be perfect.

Composition for Cajun Crawfish Ravioli:

1. Take 1 of Dough:
2. You need 1 lb of all-purpose flour (plus more for dusting)
3. Need 2 large of eggs
4. Require 3 tbsp - EVOO
5. Get 2 pinch - Kosher salt
6. Give 1 tbsp of Semolina (for dusting the baking sheet)
7. Get 1 for Filling:
8. Give 1 cup of ricotta cheese
9. Make ready 1 of ½ cup Parmigiano-Reggiano cheese
10. Take 1 - ¼ cup chopped fresh parsley
11. Prepare 2 for eggs
12. Get 1 cup - pre-cooked crawfish tails
13. Require 2 tsp - Cajun seasoning (Tony’s)
14. Need 3 dash of Onion Powder, Garlic Powder
15. Provide 1 - Sauce:
16. Get 1 EVOO for drizzling
17. You need 3 clove - garlic, smashed
18. Provide 1 - ½ cup roughly chopped shrimp
19. Give 1 cup - pre-cooked crawfish tails
20. Make ready 1 cup of red bell pepper
21. Prepare 1 cup for chopped onions
22. Prepare 1 cup for green bell pepper
23. Give 1 cup heavy whipping cream
24. Give 1 - ½ cup Parmigiano-Reggiano cheese, plus more for
25. Require 1 - ¼ cup chopped fresh chives (green onions)
26. Provide 2 tsp of Cajun seasoning (Tony’s)
27. Get 1 of *If you want to add spice, use ½ tsp of jalapeno
28. Make ready 1 for Tools:
29. Take 1 - Pasta Maker or Rolling Pin and Ravioli cutters

Cajun Crawfish Ravioli instructions:

1. Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
2. Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
3. Mix all filling ingredients in a bowl using a hand blender or food processor. Cover bowl and refrigerate until we need it later.
4. Make the sauce. Drizzle olive oil into a large deep pan. Saute garlic . Add bell peppers, onions and cook down. Add the seasonings and powders and set aside once veggies are soft. You’ll add the shrimp, crawfish , cream and chives when raviolis are ready to be served.
5. Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough.  - Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Spoon filling onto pasta and fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
6. Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to resting plate.
7. Bring the sauce to a boil and add shrimp and crawfish and cream. Cook 4-6 minutes until shrimp is cooked and sauce has thickened.
8. Assemble raviolis on a large pasta plate and pour sauce over pasta. Garnish with cheese and chives

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