INGREDIENTS
1 lb. of crawfish tails with fat.
Frozen cheese ravioli.
Italian breadcrumbs.
Parmesan cheese.
1 ½ cup of heavy cream.
1 finely chopped onion.
½ finely chopped bell pepper.
3 cloves of minced garlic.
1 stick of butter.
Egg for an egg wash.
In a large bowl, mix together 3 tbsps of parmesan cheese with breadcrumbs.
Dip raviolis in egg wash then coat with the breadcrumb and parmesan mixture.
In a deep fryer set at 350 degrees, fry the raviolis until they float to the top brown.
In a saucepan, melt the butter and sauté onion, bell pepper and garlic. Add in crawfish tails with fat and let cook. Add in the heavy cream and parmesan cheese and cook until thick.
Dip raviolis in egg wash then coat with the breadcrumb and parmesan mixture.
In a deep fryer set at 350 degrees, fry the raviolis until they float to the top brown.
In a saucepan, melt the butter and sauté onion, bell pepper and garlic. Add in crawfish tails with fat and let cook. Add in the heavy cream and parmesan cheese and cook until thick.