This dish is very, very popular at Copeland’s Restaurants in Louisiana. Whenever we go, at least two people in our party orders it. And it’s surprising super easy to make at home. You can have multiple servings for about the same price you price for one plate at the restaurant. A win is a win!
Please Don’t Trim that Fat!
Frozen crawfish tails can be found in the freezer section of most grocery stores. Yep, Walmart has them! To thaw, I just placed the unopened package on a big bowl of cool water. It literally thaws in minutes. And once it does, do NOT drain off the orange stuff! That’s the fat. It’s where all of the flavor lives. Add it in!
Not Your Chef Boyardee Ravioli
I use refrigerated ravioli, because it allows me to skip a step. I’m all about shortcuts! Especially when cooking. The frozen ravioli will work too. You just have to thaw them before using.
I’m air frying the ravioli to cut down and some of the grease. All the carbs on this stuff, and I wanna be a lil healthy. I’m such a food hypocrite! Anyway, I’m lying too. I’m air frying because I don’t feel like dealing with all of that oil and waiting for it to heat up. Look, I’m a lazy cook! God bless the creators of the air fryer!! Don’t worry, if you don’t have one, I leave the instructions for deep frying below. I got you covered!
Lost in the SAUCE!
The sauce is my FAVORITE part! It’s creamy with crawfish. And the liquid crab boil just adds that Louisiana flavor to it, ya know? This stuff is bomb! Folks will really think you’re a real life chef when you make this! I’ve tricked y’all into thinking I am! Lol
Crawfish Ravioli Recipe
A flavorful, Cajun spin on ravioli! Creamy, parmesan sauce loaded with spicy crawfish tails over crispy, battered fresh ravioli.
- 1 lb crawfish tails w/fat
- 1 pkg refrigerated cheese ravioli*
- 1 egg beaten
- 1 TBS milk
- 1 1/2 cup Italian style Panko breadcrumbs if deep frying, use regular Italian style breadcrumbs; not Panko
- 1 TBS grated parmesan cheese
- 1/2 stick butter
- 1/2 onion finely diced
- 1/2 bell pepper finely diced
- 2 tsp minced garlic
- 1 TBS liquid crab boil optional
- 2 cups heavy whipping cream
- 2 tsp onion powder
- 1/3 cup grated parmesan cheese
- 1/4 cup green onions
- Cajun seasoning to taste
- Fresh parsley to garnish
Preheat air fryer to 400 F**
In a small bowl, whisk egg and milk together
In a shallow dish, combine breadcrumbs and 1 TBS parmesan cheese. Mix well.
Dip the ravioli into the egg mixture and then dredge in the breadcrumbs
Spray the basket of the air fryer with nonstick cooking spray
Place the ravioli into the basket in a single layer. Do not stack.
Air fry the ravioli for 4 mins on 400 F or until as crispy as you’d like.
Melt butter in a pan
Add in the onion and bell peppers
Sauté until tender
Add in the garlic; sauté for 30 secs
Add in the crawfish and pour the liquid crab boil over the crawfish
Sauté for 2 mins
Pour in the heavy cream and bring to a simmer
Stir in the Parmesan and Cajun seasoning to taste
Simmer for 5 minutes
Add in the green onions and turn off the heat
Serve the sauce over the ravioli
Garnish with parsley
*if using frozen ravioli, thaw at room temperature for 15-20 minutes. **if deep frying, fry at 350 F until the ravioli floats in the oil.