Heart of the Bayou Ravioli in Wild Mushroom Sauce

Heart of the Bayou Ravioli in Wild Mushroom Sauce
Peppery Ravioli Dough
1 1/3 cups bread flour
2 eggs
3/8 cup olive oil
1/3 chopped cup cilantro
1/2 jalape�o pepper, chopped
1/2 teaspoon TABASCO brand Green Pepper Sauce
2 teaspoons red pepper flakes
Pinch of salt
Crawfish Artichoke Filling
2/3 pound peeled crawfish tails (or use crab, lobster, or shrimp), 
coarsely chopped
8 ounces canned artichoke hearts, drained and finely chopped
2 tablespoons garlic cloves, roasted and peeled
1/2 medium red bell pepper, finely chopped
1/2 jalape�o pepper, finely chopped
2 tablespoons finely chopped shallots
Juice of 1 small lemon
1 teaspoon Original TABASCO� brand Pepper Sauce
1/4 teaspoon lemon pepper
1 teaspoon Dijon mustard
1/4 teaspoon gumbo seasoning
1/4 teaspoon thyme, ground
1 1/2 scallions, finely chopped
Wild Mushroom Sauce:
2 cups sliced wild mushrooms (shiitake, morel, or porcini)
2/3 cup white wine
1/3 cup fish veloute ( see Note )
1/2 teaspoon Minor's fish or seafood base concentrate
1 1/2 tablespoons chopped cilantro
1 tablespoon TABASCO� brand Garlic Pepper Sauce
3 tablespoons heavy cream
Pinch of kosher salt
Pinch of cayenne pepper
1 1/2 tablespoons butter
Jalape�o Bruschetta
1 teaspoon olive oil
1 small clove garlic, minced
1 small sprig cilantro leaves, chopped
4 slices French bread
1 large clove garlic
4 slivers Parmesan cheese
1 teaspoon TABASCO� brand Green Jalape�o Pepper Sauce
To make the ravioli dough, put the flour in a mound on work surface. 
Make a well in center and add remaining ingredients.
Working from the center out, gradually mix to make a dough. Knead well 
for 15 minutes and cover with plastic wrap.
Let rest 1 hour.
Roll out the dough into two thin sheets of equal size.
On one sheet of dough, make small mounds of crawfish filling, arranging 
in a checker-board pattern about 1 1/2 to 2 inches apart.
Lay remaining sheet of pasta over top and press down to seal. Avoid 
trapping large air bubbles inside.
Cut ravioli squares apart with a pastry wheel. Cook in salted boiling 
water until done. Drain and rinse under cold water.
Toss with a small amount of oil and spread in a single layer on a sheet 
pan. Cover and refrigerate.
To make the crawfish artichoke filling, combine all ingredients and mix 
well; cover and chill 4 hours.
To make mushroom sauce, cook mushrooms with wine and base for 5 minutes.
Add cilantro, TABASCO� brand Garlic Pepper Sauce and veloute and reduce 
for 1 minute. Add cream, salt and pepper.
Remove from heat. Swirl in raw butter. Toss crawfish ravioli with sauce, 
reserving some to nape ( coat with sauce ) pasta on plate.
Serve with the bruschetta and roasted vegetables.
To make the bruschetta, lightly brown bread in a pan with olive oil. Rub 
the bread with raw garlic.
Mash the garlic, cilantro and TABASCO� brand Green Pepper Sauce 
together. Spread over bread.
Drizzle with olive oil and top with slivers of Parmesan cheese.
NOTE : A veloute sauce is a variation of bechamel, or white sauce, 
except instead of milk,
the liquid added to the roux is chicken stock or another light stock 
like veal or fish.
Makes 4 servings
Source The Tabasco People
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes