Ruby Red Grapefruit Salad
Arugula and baby greens with ruby red grapefruit sections tossed with honey-mustard citrus vinaigrette and topped with Feta cheese
A free-form ravioli filled with fresh Louisiana Crawfish tails, diced onions, peppers and tomatoes in a rich buttery sauce
Louisiana Strawberry Crêpe
Crème fraiche and Ponchatoula strawberry filled crêpe served with warm strawberry sauce
This is a free-form ravioli as opposed to a sealed version. It’s a lot easier to prepare and you still get great flavor. This also makes a wonderful first course.
If you can find fresh lasagna sheets, use them, but if not then use the dried version and simply cut it into eight-inch squares once it is cooked. Another option is to use any kind of fresh pasta, such as linguine, and toss it with the sauce.
8 lasagna sheets
2 tablespoons plus 1 1/2 sticks cold
2/3 cup diced onion (about 1/2 large)
1/3 cup diced green bell pepper
(about 1/2 large)
1/3 cup diced red bell pepper
(about 1/2 large)
1 pound crawfish tails
1/2 teaspoon Creole seasoning
1/4 teaspoon dried hot red
1 medium tomato, seeded and diced
1/4 cup minced fresh chives
Bring a large pot of salted water to a boil. Add lasagna sheets and cook until just al dente. Using tongs, remove pasta from water and transfer to a cutting board. Cut pasta into 8-inch squares and return to pot of hot water off heat.
In a large skillet melt 2 tablespoons butter over moderately high heat. Add onion and bell peppers and sauté 2 minutes. Add crawfish, Creole seasoning and red pepper flakes and sauté 3 minutes. Add tomato and cook 1 minute.
Cube remaining 1 1/2 sticks butter. Reduce heat to low and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Add chives.
Arrange 1 pasta square in each of 4 shallow bowls. Divide sauce among bowls and top with remaining pasta squares. Serves 4.