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
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Crayfish Ravioli With A Bisque Sauce

All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

for the pasta:

  • 200 g pasta flour
  • 2 eggs
  • pinch of salt
  • 2 tablespoons tomato purée

for the filling:

  • meat from 2 crayfish tails
  • 10 g 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:

  • 15 mls olive oil
  • 2 shallots diced
  • 2 celery stalks sliced
  • 1 carrot cut in a small dice
  • 2 crayfish tail shells
  • 60 mls white wine
  • 125 mls stock
  • 5 mls olive oil
  • 1 clove garlic sliced
  • 125 mls water
  • 15 mls cream

Instructions

for the pasta:

  • mix the ingredients to form a dough and knead for 10 minutes
  • add more flour if too sticky, and water if too dry
  • roll into a ball, cover with clingfilm and leave to rest in the fridge for half an hour
  • roll the dough out to number 6 on a pasta machine
  • cut out your ravioli shapes ready for the filling
  • lightly dust with flour

for the filling:

  • place all the ingredients into a blender and mix into a smooth mousse
  • to make the ravioli:
  • place one teaspoon of the mousse in the centre of each disc
  • lightly beat the egg white and brush along the edge of the disc
  • place a second disc on top of the disc that has filling on it
  • seal properly, ensuring you get all the air out
  • cook in boiling salted water for 3 minutes once you have added the cream to the sauce

for the bisque sauce:

  • heat the oil in a large frying pan and add the shallots, celery and carrots
  • allow onions to soften
  • add the shells to the pan
  • when the shells change colour add the wine and the stock
  • leave to simmer until the sauce has reduced by half
  • allow to cool and blitz the ingredients until they are well blended
  • put the teaspoon of oil into the pan
  • soften the garlic and add back the crayfish mix
  • add the water and bring to the boil
  • pass the ingredients through a chinois
  • clean out the pan and add the sauce back
  • leave to simmer for 5 minutes
  • add the cream and allow to thicken

Notes

I served the dish with grilled courgettes and micro leaves

Nutrition

Serving: 2g

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

Lavender and Lime Signature

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

  1. 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

  2. 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.

  3. 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!!!

  4. Wow, Tandy, such an elaborated dish…looks delicious and full of flavors. Beautifully done!
    Hope you are having a fantastic week 🙂

  5. 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

  6. 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!

    1. … and 1 further question, for the bisque I assume when you ‘blitz the ingredients’ this includes the cray shells?
      Thank you 🙂

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