Wonton wrappers make this Crawfish Ravioli recipe a cinch.

Herbed Crawfish Ravioli
Yields: 4-6 Servings
 
Ingredients
  • 3 tablespoons butter
  • 4 ounces tasso, finely chopped
  • ¼ cup chopped onion
  • 2 cloves garlic, chopped
  • 1 cup dry white wine
  • 2 (5.2-ounce) packages garlic-and-herb-flavored Boursin cheese
  • 8 ounces cooked crawfish tails, finely chopped
  • 2 (12-ounce) packages refrigerated wonton wrappers
  • Creole Lemon Cream Sauce (recipe follows)
  • Garnish: parsley
Instructions
  1. In a large skillet, melt butter 
over medium heat. Add tasso, 
onion, and garlic; cook, stirring frequently, until onion is tender. 
Add wine, and bring to a boil. 
Reduce heat, and cook until 
reduced to 2 tablespoons, 
about 6 minutes. Stir in cheese and crawfish, stirring until cheese is melted. Remove from heat, and let cool for 30 minutes or refrigerate 
for up to 2 days.
  2. Place about 2 teaspoons cheese mixture in center of half of wontons. Brush edges of wrappers lightly with water; cover with remaining wonton wrappers, pressing edges to seal.
  3. Bring a large pot of salted water to a boil over medium-high heat. Add wontons, in batches, and simmer until wontons are tender and filling is heated, about 3 minutes. Using a slotted spoon, remove wontons from pot; let drain. Divide wontons among serving dishes. Top with Creole Lemon Cream Sauce. Garnish with parsley, 
if desired.

Creole Lemon Cream Sauce
 
Ingredients
  • ¼ cup butter
  • 1 shallot, minced
  • ½ cup dry white wine
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup heavy whipping cream
  • ½ teaspoon Creole seasoning
  • 8 ounces cooked crawfish tails
Instructions
  1. In a large skillet, melt butter over medium heat. Add shallot; cook for 
2 minutes. Add wine and lemon zest and juice; bring to a boil. Reduce heat, and simmer for 2 minutes.
  2. Stir in cream and Creole seasoning. Return to a boil, reduce heat, and simmer until sauce is slightly thickened, 
about 5 minutes. Stir in crawfish. Keep warm until ready to serve.