Heart Of The Bayou Ravioli In Wild Mushroom Sauce

Recipe Ingredients

		Peppery Ravioli Dough
1 1/3 cups	83g / 2.9oz	Bread flour
2		Eggs
3/8 cup	88ml	Olive oil
1/3 cup	5.3g / 0.2oz	Chopped cilantro
1/2		Jalapeño pepper - chopped
1/3 teaspoon	1.7ml	Tabasco brand Green Pepper Sauce
2 teaspoons	10ml	Red pepper flakes
		Salt - small pinch
		Crawfish Artichoke Filling
2/3 lb	302g / 10oz	Crawfish tail meat
		= (may use crab, lobster or
		Shrimp meat)
1/2 lb	227g / 8oz	Canned artichoke hearts - finely chopped
2 tablespoons	30ml	Roasted garlic
1/2 tablespoon	7.5ml	Red bell pepper - finely chopped (medium)
1/2		Jalapeño pepper - finely chopped
2 tablespoons	30ml	Finely-chopped shallots
		Juice of one small lemon
1 teaspoon	5ml	Tabasco brand Pepper Sauce
1/3 teaspoon	1.7ml	Lemon pepper
1 teaspoon	5ml	Dijon mustard
1/3 teaspoon	1.7ml	Gumbo seasoning
1/3 teaspoon	1.7ml	Ground thyme
1 1/2		Scallions - finely chopped
		Wild Mushroom Sauce
2 cups	474ml	Sliced wild mushrooms
		= (shiitake, morel or porcini),
2/3 cup	157ml	White wine
1/3 cup	78ml	Fish veloute
1/3 teaspoon	1.7ml	Minor's bouillon
1 1/2 tablespoons	22ml	Chopped cilantro
2 teaspoons	10ml	Tabasco brand Garlic Pepper Sauce
3 tablespoons	45ml	Heavy cream
		Kosher salt - small pinch
		Cayenne pepper - small pinch
1 1/3 tablespoons	19ml	Butter
		Jalapeño Bruschetta
1 teaspoon	5ml	Extra-virgin olive oil
1 teaspoon	5ml	Garlic clove - minced (small)
1		Small sprig cilantro leaves - chopped
4		French bread - sliced
1		Garlic clove (large)
		Parmesan cheese slivers
2/3 teaspoon	3.3ml	Tabasco brand Green Pepper Sauce

Recipe Instructions

To make the ravioli dough, put the flour in a mound on work surface. Make a well in center and add remaining ingredients. Working from the center out, gradually mix to make a dough. Knead well for 15 minutes and cover with plastic wrap. Let rest 1 hour.

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 until done. Drain and rinse under cold water. Toss with a small amount of oil and spread in a single layer on sheet pan. Cover and refrigerate.

To make the crawfish filling, coarsely chop crawfish. Mix with remaining ingredients, cover and chill 4 hours.

To make the wild mushrom sauce, cook mushrooms with wine and base for 5 minutes. Add cilantro, Tabasco brand Garlic Pepper Sauce and veloute and reduce for 1 minute. Add 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.

To make the bruschetta, lightly brown bread in a pan with olive oil. Rub the bread with raw garlic. Mash the garlic, cilantro and Tabasco brand Green Pepper Sauce together. Spread over bread. Drizzle with olive oil and top with slivers of Parmesan cheese.

This recipe yields 4 servings.

Source:
Tabasco's recipe archive at http://www.tabasco.com

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