Edit ModuleShow Tags

On the Menu: Seasons Seasonings

Chef and co-owner Anton Schulte serves up crawfish and mascarpone ravioli with wilted leeks and artichoke, oven-dried tomato and brandy browned butter.

photographed by jeffery johnston



Crawfish and Mascarpone Ravioli with Wilted Leeks and Artichoke, Oven-Dried Tomato and Brandy Browned Butter

Pasta:
2 cups durum flour
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
2 whole eggs plus 1 yolk

Mix flour, oil and salt in a mixing bowl. Add the eggs and mix in one at a time. Knead until it makes a firm and slightly elastic dough (you may need to add a little water in this process). Wrap in plastic and leave on the side.

Filling:
1 pound fresh crawfish tails, drained
12 ounces mascarpone
Salt, pepper and cayenne pepper to taste

In a food processor, purée the crawfish and the mascarpone until a smooth paste is achieved. Season to your liking.

Leeks:
2 large leeks, trimmed of green and biased sliced thin then washed thoroughly
1 cup white wine
2 Tablespoons butter
Salt and pepper to taste

Place the leeks, butter and wine in a sauce pot and cover. Place over medium to low heat and cook, stirring occasionally, until the leeks are tender – about 20 minutes.

Assembling ravioli:
Roll out sheets of pasta to the number 6 on a pasta machine; use about 1 1/2 Tablespoons of filling for each ravioli. When pressing and sealing, make sure that the seal is tight and that there are no air pockets in the ravioli. You should be able to make 30 ravioli.

Sauce:
About 8 ounces butter
1 pint cherry tomatoes, split and dried in a low oven for 1 to 3 hours
3 artichokes, peeled and trimmed, blanched in lemon water, chilled then cut into eighths
3 ounces brandy
Salt and pepper to taste

In a 10-inch sauté pan, heat the butter over medium flame until it’s golden in color. Add the artichokes and swirl; then add tomatoes and swirl; then add brandy. Remove from heat. Season with salt and pepper.

To plate:
Boil the ravioli in 2 batches in a large stockpot in water that isn’t moving too rapidly. Divide the ravioli into 6 bowls (5 per bowl) and place a small amount of wilted leeks in the center. Spoon the sauce over the ravioli, making sure to evenly distribute the contents. Serve immediately.

Serves 6 as an entrée

Bistro Daisy
5831 Magazine St. | 899-6987
BistroDaisy.com

You Might Also Like

Carnival’s Reigning Restaurant

At their 175th anniversary, Antoine’s history is entwined with that of Mardi Gras

Gumbos with Greens

Three gumbo recipes to warm up your winter

Cheap Eats

High in taste; easy on the budget

“Stinky’s” Goes Upscale

Trenasse, 1000 Figs and Kebab

Writer's Choice

Louisiana’s Poet Laureate, Darrell Bourque, shares his favorite eateries.

Add your comment:
Edit ModuleShow Tags

Latest Posts

Ring Thing, Part I

A diamond’s cut and shape is about more than just preference

Message to Tom Benson:

We're behind you!

The New Orleans School of Cooking

Celebrates their 35th anniversary

Sweet Treat

Macarons are the perfect parting gift for wedding guests

Mom Tunes

Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags