Recipe For Crayfish Ravioli With A Bisque Sauce

Like most countries in the world where commercial fishing exists, the recreational fisherman is the one to suffer from a lack of fish close inshore and from the fact that the commercial fisherman get the majority of what is available in our seas. This is a two sided coin for us as a lot of our friends are commercial fisherman, and they rely on quota’s and the weather for their income. At the same time, we fish for recreational purposes. 30 minutes by sea from Gordons Bay where we live is a bay full of crayfish. The commercial fisherman can go everyday and take out crayfish much smaller than the recreational permit allows. Ten years ago, the season for the recreational catchers was from the 15th of November, everyday until the end of January, and then weekends and public holidays, until the end of April. This year our recreational season opens on the 15th of November and we can go out everyday (weather permitting of course) until the 15th of January, and then we can only go out again over the Easter weekend. We are allowed four crayfish per person on the boat, with a maximum of 5 people per boat. So, we can basically catch 20 crayfish per trip. We are allowed out once per day with time constraints. The license for catching crayfish is extremely cheap (R94 – less than €10) but there are costs involved in going out fishing, which means that even though we have easy access to this luxury, it is not a cheap meal. It is however cheaper than if we were to buy the crayfish that the commercial fisherman catch – and they come back with thousands a day. When the season was longer I used crayfish in my macaroni and cheese but now, I take care to make a special meal with the crayfish. This is one of those meals. You can substitute the crayfish for any shell fish, so use whatever is easily accessible to you.

Crayfish Ravioli With A Bisque Sauce
Crayfish Ravioli With A Bisque Sauce

Crayfish Ravioli With A Bisque Sauce
 
All Rights Reserved:
Ingredients
for the pasta:
  • 200g pasta flour
  • 2 eggs
  • pinch of salt
  • 2 tablespoons tomato purée
for the filling:
  • meat from 2 crayfish tails
  • 10g parsley, chopped
  • 1 small chilli, seeds removed
  • 1 egg yolk (keep the white for sealing the ravioli)
  • salt and freshly ground black pepper for seasoning
for the bisque sauce:
  • 15mls olive oil
  • 2 shallots, diced
  • 2 celery stalks, sliced
  • 1 carrot, cut in a small dice
  • 2 crayfish tail shells
  • 60mls white wine
  • 125mls stock
  • 5mls olive oil
  • 1 clove garlic, sliced
  • 125mls water
  • 15mls cream
Method
for the pasta:
  1. mix the ingredients to form a dough and knead for 10 minutes
  2. add more flour if too sticky, and water if too dry
  3. roll into a ball, cover with clingfilm and leave to rest in the fridge for half an hour
  4. roll the dough out to number 6 on a pasta machine
  5. cut out your ravioli shapes ready for the filling
  6. lightly dust with flour
for the filling:
  1. place all the ingredients into a blender and mix into a smooth mousse
  2. to make the ravioli:
  3. place one teaspoon of the mousse in the centre of each disc
  4. lightly beat the egg white and brush along the edge of the disc
  5. place a second disc on top of the disc that has filling on it
  6. seal properly, ensuring you get all the air out
  7. cook in boiling salted water for 3 minutes once you have added the cream to the sauce
for the bisque sauce:
  1. heat the oil in a large frying pan and add the shallots, celery and carrots
  2. allow onions to soften
  3. add the shells to the pan
  4. when the shells change colour add the wine and the stock
  5. leave to simmer until the sauce has reduced by half
  6. allow to cool and blitz the ingredients until they are well blended
  7. put the teaspoon of oil into the pan
  8. soften the garlic and add back the crayfish mix
  9. add the water and bring to the boil
  10. pass the ingredients through a chinois
  11. clean out the pan and add the sauce back
  12. leave to simmer for 5 minutes
  13. add the cream and allow to thicken
My Notes
I served the dish with grilled courgettes and micro leaves
Recipe Information
Serves / Makes: 2

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by  Emma of Soupier 

Tandy

Top of Page

No votes yet.
Please wait...

36 thoughts on “Recipe For Crayfish Ravioli With A Bisque Sauce

  1. how many does this serve Tandy? I have 5 adults?

    No votes yet.
    Please wait...
    1. … and 1 further question, for the bisque I assume when you ‘blitz the ingredients’ this includes the cray shells?
      Thank you 🙂

      No votes yet.
      Please wait...
      1. Hi, yes, I blitzed the shells as well 🙂

        No votes yet.
        Please wait...
    2. Hi, this served 2 of us 🙂

      No votes yet.
      Please wait...
  2. I am just drooling over this. It is so refined. I’ve never been fishing, I do stick to buying my shellfish so this would be quite expensive, but still totally worth the splurge!

    No votes yet.
    Please wait...
    1. for a special occasion, this is so worth it 🙂 Thanks for the visit!

      No votes yet.
      Please wait...
  3. Are those Crayfish you’re talking about actually lobster? Around here we call the freshwater Crayfish by several names., Crayfish, Crawfish…and the old folks called them Crawdaddies…Anyway, sound delicious.
    Bless You
    paul

    No votes yet.
    Please wait...
    1. They are Rock Lobsters and not carwfish 🙂

      No votes yet.
      Please wait...
  4. A delightful & festive home-made pasta dinner! I love this unique recipe a lot 😉
    Yum!

    No votes yet.
    Please wait...
    1. thanks Sophie 🙂

      No votes yet.
      Please wait...
  5. Lots of love and work went into this dish. Making your own pasta is always time consuming but so worth the efforts. Take Care, BAM

    No votes yet.
    Please wait...
    1. thanks BAM – I love making my own pasta as I find the end result so rewarding 🙂

      No votes yet.
      Please wait...
  6. Complex, Tandy, but I know already it will be totally worth it. Thanks for this: I’ll use it to romance Phil on Saturday night 🙂

    No votes yet.
    Please wait...
  7. Wow, Tandy, such an elaborated dish…looks delicious and full of flavors. Beautifully done!
    Hope you are having a fantastic week 🙂

    No votes yet.
    Please wait...
    1. thank you Juliana – this week is perfect so far 🙂

      No votes yet.
      Please wait...
  8. Wow, four crayfish isn’t a lot, but I have to say you made the most of it. This looks fantastic.

    No votes yet.
    Please wait...
    1. thanks Greg, our crayfish are fairly large here – but not as big as the ones from Maine 🙂

      No votes yet.
      Please wait...
  9. Be still my heart. This crayfish ravioli dish looks like the perfect dinner when you want to stay in and watch a romantic movie. I love this

    No votes yet.
    Please wait...
    1. thank you Kay 🙂

      No votes yet.
      Please wait...
  10. These are beautiful! 🙂

    No votes yet.
    Please wait...
    1. thanks Jen 🙂

      No votes yet.
      Please wait...
  11. Every part of this dish sounds fabulous!! I’ve never made my own pasta, but I may need to learn to after reading the filling you put into this!! And the sauce sounds so delcious!!!

    No votes yet.
    Please wait...
    1. you will love making your own pasta, and the fillings list is endless 🙂

      No votes yet.
      Please wait...
  12. The pasta is a lovely colour, I can still taste the lovely crays we had at your place last year 🙂

    No votes yet.
    Please wait...
    1. hope you will visit again soon for some more!

      No votes yet.
      Please wait...
  13. What luxury – what a lovely meal! So how much would one of your crayfish weigh? Just to get an idea as the ones we get here are tiny!

    No votes yet.
    Please wait...
    1. I will weigh them the next time we catch as we only keep the tails in the freezer 🙂

      No votes yet.
      Please wait...
  14. This sounds like a very special meal and so beautiful as well.

    No votes yet.
    Please wait...
    1. thank you so much Karen 🙂

      No votes yet.
      Please wait...
  15. mmmm…a decadent flavour..and a wonderful pasta dish.x

    No votes yet.
    Please wait...
    1. thank you Yvette 🙂

      No votes yet.
      Please wait...
  16. I love the idea of fishing for your crayfish – sounds fantastic. I remember as a young photographer in Covent Garden we would drink at a famous bar called “Zanzibar”. When the live crayfish were delivered we would have races with them on the bar, before they headed off to the kitchen.

    No votes yet.
    Please wait...
    1. we will have to try racing the crayfish next time Roger 🙂

      No votes yet.
      Please wait...
  17. Tandy, what an incredible meal – I hope you and Dave enjoyed this by candlelight!
    I am intrigued by the tomato puree in the pasta – I’ve never done that before.
    🙂 Mandy

    No votes yet.
    Please wait...
    1. We eat by candlelight every night! It is so easy to add different tastes and colours to pasta, do give it a try 🙂

      No votes yet.
      Please wait...

I would love to hear from you ♥

Your email address will not be published. Required fields are marked *

Show some recipe ♥:  

CommentLuv badge