Herbed Crawfish Ravioli
Yields: 4-6 Servings
  • 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
  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.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/herbed-crawfish-ravioli/