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Crawfish Ravioli with Basil Cream Sauce



•  1/4 cup peeled garlic cloves
•  1 tablespoon olive oil
•  1/2 lb. cooked peeled deveined crawfish tails or shrimp, chopped
•  1/3 cup soft fresh goat cheese
•  1 large egg yolk
•  1 cup whipping cream
•  1/4 cup packed fresh basil leaves plus thin sliced leaves for garnish
•  1 shallot, chopped
•  24 wonton wrappers


Preheat oven to 350. Toss garlic in small ovenproof dish. Cover, roast until garlic begins to brown (15 min), cool and chop. Mix crawfish, goat cheese, yolk, and garlic in medium bowl. (May be made ahead, cover and chill) Bring cream and shallot to boil in small saucepan.

Simmer until reduced to 3/4 cup (7 min). Cool, transfer to blender, add 1/4 cup basil and blend until finely chopped. Season sauce with salt and pepper.

Place 12 wonton wrappers on work surface. Place 1 rounded teaspoon filling in center of each wrapper. Brush edges of wonton wrappers with water. Fold wrappers over filling, forming triangles, press edges to seal. Transfer ravioli to rimmed baking sheet in a single layer. Can be made 4 hours ahead, covered and refrigerated.

Cook ravioli in pot of boiling salted water until cooked through, about 3 minutes. Drain. Rewarm sauce. Divide ravioli among 6 shallow bowls, drizzle with sauce and sprinkle with basil.

serves 6







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