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Crawfish Ravioli Recipe

A flavorful, Cajun spin on ravioli! Creamy, parmesan sauce loaded with spicy crawfish tails over crispy, battered fresh ravioli.

Ingredients

  • 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

Instructions

Ravioli:

  1. Preheat air fryer to 400 F**
  2. In a small bowl, whisk egg and milk together

  3. In a shallow dish, combine breadcrumbs and 1 TBS parmesan cheese. Mix well.

  4. Dip the ravioli into the egg mixture and then dredge in the breadcrumbs
  5. Spray the basket of the air fryer with nonstick cooking spray
  6. Place the ravioli into the basket in a single layer. Do not stack.
  7. Air fry the ravioli for 4 mins on 400 F or until as crispy as you’d like.

Sauce:

  1. Melt butter in a pan
  2. Add in the onion and bell peppers
  3. Sauté until tender
  4. Add in the garlic; sauté for 30 secs
  5. Add in the crawfish and pour the liquid crab boil over the crawfish
  6. Sauté for 2 mins
  7. Pour in the heavy cream and bring to a simmer
  8. Stir in the Parmesan and Cajun seasoning to taste
  9. Simmer for 5 minutes
  10. Add in the green onions and turn off the heat
  11. Serve the sauce over the ravioli
  12. Garnish with parsley
  13. Enjoy!

Recipe Notes

*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.