Crawfish,Crab and salmon ravioli recipe?

Please could someone give me the recipe for Crawfish,Crab and salmon ravioli Please from a website or book


ThanksCrawfish,Crab and salmon ravioli recipe?
I don't think I would put all three together in one ravioli. Here is a good recipe for crab ravioli and the bottom a filling for your crawfish. I would make the crab and lobster fillings separate and serve as noted, leaving the salmon for another day.


Seafood Ravioli


Chewy homemade pasta and creamy crab filling combine for an Italian dinner you'll never forget.





Filling:


2 tablespoons butter


1 ounce shallot -- minced


2 ounces red and green bell peppers -- minced


1 fluid ounce sherry


1/4 cup heavy cream


4 sprigs basil leaves -- chopped


2 slices bread -- crusts removed


1 pound crab meat -- picked clean





Pasta Dough:


3 1/4 cups all-purpose flour


1/2 cup semolina flour


5 each egg -- whipped


2 tablespoons olive oil





Pasta Sauce:


1 tablespoon olive oil


1 teaspoon garlic -- minced


4 each roma tomato -- smal dice


4 sprigs basil leaves -- chopped


2 tablespoons butter


salt and pepper -- to taste





Crab Ravioli filling:





Melt the butter in a medium saut茅 pan over low hear


Add shallots and saut茅 until very tender. About 4 minutes.


Add peppers and saut茅 until very tender.


Add sherry and cook for 1 minute.


Add heavy cream and cook for 1 minute.


Allow to cool slightly.


Add fresh basil.


Pulse bread slice in a food processor to make fresh bread crumbs


Add crab meat and bread crumbs to vegetables.


Taste and adjust seasoning with salt and pepper.





Pasta dough:


In a 5 qt mixer with a dough attachment, place the flours.


On low speed slowly add the eggs and olive oil.


Mix until the dough is smooth.


You may knead by hand if necessary to finish the dough.


Wrap with moist paper towels, place in a zip close bag and refrigerate for 1 hour.





To roll the pasta:


Cut dough into four pieces, wrap three pieces with moist paper towel.


Take the first piece of dough and with the palm of your hand flatten the ball of dough so it can fit between the rollers of a pasta machine and lightly flour.


Using a hand cracked pasta machine set at its widest setting, place the first piece of dough through the rollers.


Do this 8 to 10 times or until the dough is very smooth and elastic, folding the dough in thirds before passing it through the rollers.


Now reduce the roller size and pass the dough through the rollers, do not fold. Repeat this process, reducing the roller size each step to its thinnest size.


The dough is now ready for filling and shaping.





Place a layer of pasta dough on a floured work table and place 陆 tablespoon of the filling along the pasta sheet. Moisten between the fillings with water using a pastry brush.


Cover with another layer of pasta dough.


With the tips of your fingers, press down the edges along the center of the two overlapping layers of pasta to remove any air pockets.


Cut the ravioli into round or square shapes.


Rest the ravioli on a floured cotton cloth until ready to cook.





Cooking the ravioli:


This fresh pasta cooks very quickly.


Bring a large pot of water to a boil and add salt to taste.


While the water comes up to a boil, prepare the sauce.





Heat olive oil in a large saut茅 pan over medium heat.


Add the minced garlic and cook 30 seconds, add the diced tomatoes and cook 3 minutes.


At this point add the ravioli to the boiling water and cook 3 minutes.


Use a skimmer to remove the ravioli to the saut茅 pan.


Add the fresh basil to the saut茅 pan and Adjust the seasoning with salt and pepper.





Lobster Filling





2 tbl Butter


2 tbl Flour


1 1/4 cup Cream


2 whl lobster tails, minced


1 tbl Butter


1/4 cup Shallots, chopped





Method :


1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.


2. Mince lobster meat. Saute shallots in 1 T butter until soft.


3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)Crawfish,Crab and salmon ravioli recipe?
Im sorry but I dont have a recipe for a combinatioin of all 3 but I have one thats melt in your mouth good. And if you dont want to make the dough just use Wonton wrappers, I do.





Crab and Prawn Ravioli in a Seafood Bisque





For the pasta dough


450 g strong 00 flour


4 large egg


1 tablespoon oil








For the filling


110 g cooked crabmeat


110 g cooked prawns, still in their shells


1 egg white


2 teaspoons finely chopped chives


2 teaspoons lemon juice


salt %26amp; freshly ground black pepper








For the sauce


55 g prawn shells


1 small onion, roughly choppped


1 clove garlic, crushed


3 tablespoons brandy


2 tomato, chopped


1 bay leaf


1 tablespoon tomato puree


1 star anise (optional)


1 liter fish stock


150 ml double cream


chives, or parsley (to garnish)








Directions





Make the pasta by mixing all the ingredients together in a food processor with the normal blade.





You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.





Turn the dough out onto the counter.





Use your hands to shape it into a ball and draw together any crumbs.





Wrap in clingfilm and leave to relax in a cool place for an hour.





Meanwhile, make the filling.





Remove the prawns from their shells.





Put the crabmeat and prawns in the food processor and whizz until smooth.





Add the egg white, lemon juice salt and pepper and whizz again until just mixed.





Stir in the chives, cover and set aside.





Make the sauce.





Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.





Add the garlic and cook for another 30 seconds.





Add the brandy, tomatoes, bayleaf, tomato puree and star anise.





Add the stock and simmer for 20 minutes.





Strain the sauce and reduce to 150 ml by boiling rapidly.





Add the cream, reduce to the consistency of single cream and season to taste.





Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.





You want a strip about 6 inches wide.





Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.





Fold the other half over the mounds of filling.





Press together, firmed around each mound to make sure you have squeezed out all the air.





Cut between the rows, making sure the edges are sealed.





You can use a fork to decorate the edges.





Cook the ravioli in boiling water for 3-4 minutes until al dente.





Place on the serving dish, drizzle over the sauce and decorate with the chives.
1/2 stick butter or 1/4 cup margarine 1 cups to 1 1/2 cups heavy whipping cream


1 small yellow or white onion 1/2 medium to large bell pepper


3 cloves minced garlic 1 green onion, coarsely chopped


Cajun seasoning to taste Pinch nutmeg


1/2 pound cleaned crawfish tails


1/2 pound crab meat


1/4 pd salmon


1 box breaded cheese ravioli (found in the frozen food section) or 1-Package fresh cheese ravioli


Parmesean cheese to garnish








Directions


Begin by preheating oven to appropriate temperature marked on breaded ravioli package. -OR- If you are using fresh ravioli, bring salted water to a boil in pasta or ';soup'; pot.


In a heavy bottom saucepan, melt butter/margarine over medium heat. Add onion, garlic, and bell pepper. Saute until onions are clear. Add seafood and stir. Saute for 3-5 minutes . Add heavy whipping cream, Cajun seasoning and nutmeg. Stir to incorporate. Allow to simmer for ten minutes over low to medium heat. Meanwhile, boil fresh ravioli, or bake breaded ravioli according to package directions.


If sauce seems to be too thin, use a thickening agent such as flour, Wondra Quick Mixing Flour for Sauces and Gravy (preferred), or as a last resort, corn starch. Sauce should be thick in consistency similar to that of an Alfredo sauce.


Once ravioli is ready to plate, check for consistency and seasoning one final time. (Remember not to exceed fifteen minutes crawfish cooking time; otherwise, they may become tough.)Plate ravioli in stacked circular pattern, ladeling seafood cream sauce over ravioli. Garnish with chopped green onion and parmesean cheese.
Do we assume you make Raviolis routinely..??


then you should know that any meat sauce can be the filling..


I purchased the :


the crawfish book..


Hoping to find fishing tips WELL there was nothing I didn't know But there are 16 recipes AND your can still look in the library..free
Oh my...are you going to put all 3 types of seafood in one ravioli? Or make three different batches?





Try Recipelink.com or Allrecipes.com.