Recipe: Crawfish Ravioli (not Cheesecake Bistro)

Crawfish Ravioli (not Cheesecake Bistro)
Source: Louisiana Heritage Cafe School of Cooking

CRAWFISH RAVIOLI

INGREDIENTS FOR PASTA:
1 lb Soft Wheat Pasta Flour
pinch Salt
5 Eggs

METHOD FOR PASTA:
Form pasta flour in a wall with a pinch of salt.
Beat eggs.
Pour into wall.
Work in flour, knead and let rest for 1 hour.
Roll pasta into thin sheets.

INGREDIENTS FOR FILLING:
1 lb Crawfish Tails
1 bag Spinach (washed and dried)
8 oz Ricotta
2 spring Fresh Thyme
pinch Crushed Red Pepper
To taste Salt

METHOD FOR FILLING:
Wilt spinach leaves in a little butter.
Add crawfish tail (if tails are larger, chop)
Let cool and fold in cheese.

INGREDIENTS FOR SAUCE:
Heavy Whipping Cream
4 oz Parmigiano-Reggiano Cheese
4 oz Pecorino Ramano
1 T Fresh Chopped Garlic
pinch White Pepper
as needed Spiracha Chili Sauce

METHOD FOR FILLING:
Place a small spoon of filling about 3 inches apart on one sheet of pasta.
Cover with another sheet of pasta.
Gently press pasta dough around filling.
Cut to desired thickness and crimp edges with fork.
Saut garlic in a small amount of butter.
Briefly add heavy whipping cream and white pepper and whisk.
When cream begins to bubble around edges, whisk in cheeses until smooth.
Add a little spiracha sauce to spice.
Pour over ravioli.