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Cajun Crawfish Ravioli
Cajun Crawfish Ravioli

Before you jump to Cajun Crawfish Ravioli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is nowadays a lot more popular than before and rightfully so. The overall economy is impacted by the number of people who suffer from health problems such as hypertension, which is directly linked to poor eating habits. No matter where you look, people are encouraging you to live a healthier lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can modify their eating habits for the better by making a couple of modest changes.

To see results, it is definitely not a requirement to drastically change your eating habits. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get used to the taste of these foods, you will realize that you’re eating more healthily than you used to. As with many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to cajun crawfish ravioli recipe. To cook cajun crawfish ravioli you only need 29 ingredients and 8 steps. Here is how you cook that.

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