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Before you jump to Cajun Crawfish Ravioli recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Almost each and every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is really very true. From time to time, though, you definitely do not want to make an entire meal for your family or even just for yourself. Once in a while you need to check out the drive through while you are on your way home and end the day. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by guilt about slipping on your diet. This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their choices. Here is the way to find healthy food at the drive through.
Aim for the side dishes. It wasn’t so long ago that French Fries were your only side dish choice at a restaurant. Today the vast majority of the most popular fast food franchises have enhanced their products. Now plenty of them provide salads. Chili is definitely a different option. You can buy a baked potato. Fruit is normally offered. There are countless possibilities that you can choose that do not force you to eat foods that have been deep fried. When you get your meal through a drive through window, choose side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count very low and save yourself time and effort.
Basic logic states that the best way to lose fat and get healthy is to ban fast food from your diet entirely. While this is usually recommended all you need to do is make a few good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Occasionally, permitting someone else cook dinner is just what you need. There isn’t any reason to feel bad about visiting the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to cajun crawfish ravioli recipe. You can have cajun crawfish ravioli using 29 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Cajun Crawfish Ravioli:
- You need 1 Dough:
- You need 1 lb all-purpose flour (plus more for dusting)
- Take 2 large eggs
- Provide 3 tbsp EVOO
- Provide 2 pinch Kosher salt
- Prepare 1 tbsp Semolina (for dusting the baking sheet)
- Take 1 Filling:
- Take 1 cup ricotta cheese
- Provide 1 ½ cup Parmigiano-Reggiano cheese
- Prepare 1 ¼ cup chopped fresh parsley
- Provide 2 eggs
- Use 1 cup pre-cooked crawfish tails
- Prepare 2 tsp Cajun seasoning (Tony’s)
- Take 3 dash Onion Powder, Garlic Powder
- Get 1 Sauce:
- You need 1 EVOO for drizzling
- Use 3 clove garlic, smashed
- Use 1 ½ cup roughly chopped shrimp
- Provide 1 cup pre-cooked crawfish tails
- Take 1 cup red bell pepper
- Use 1 cup chopped onions
- Take 1 cup green bell pepper
- Use 1 cup heavy whipping cream
- Get 1 ½ cup Parmigiano-Reggiano cheese, plus more for
- You need 1 ¼ cup chopped fresh chives (green onions)
- Provide 2 tsp Cajun seasoning (Tony’s)
- You need 1 *If you want to add spice, use ½ tsp of jalapeno
- Prepare 1 Tools:
- Provide 1 Pasta Maker or Rolling Pin and Ravioli cutters
Instructions to make Cajun Crawfish Ravioli:
- Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
- Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
- Mix all filling ingredients in a bowl using a hand blender or food processor. Cover bowl and refrigerate until we need it later.
- Make the sauce. Drizzle olive oil into a large deep pan. Saute garlic . Add bell peppers, onions and cook down. Add the seasonings and powders and set aside once veggies are soft. You’ll add the shrimp, crawfish , cream and chives when raviolis are ready to be served.
- Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. - Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Spoon filling onto pasta and fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
- Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to resting plate.
- Bring the sauce to a boil and add shrimp and crawfish and cream. Cook 4-6 minutes until shrimp is cooked and sauce has thickened.
- Assemble raviolis on a large pasta plate and pour sauce over pasta. Garnish with cheese and chives
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