Peppery Ravioli Dough

Ingredients Weight Measure
Bread flour 1 lb.
Eggs 5 ea.
Olive oil 1/2 oz.
Cilantro, chopped 1 cup
Jalapeño pepper, chopped 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Red pepper flakes 2 Tbsp.
Salt pinch

Crawfish-Artichoke Filling

Ingredients Weight Measure
Crawfish tail meat (may use crab, lobster or shrimp meat) 32 oz.
Canned artichoke hearts, finely chopped 24 oz.
Garlic cloves, roasted 3 oz.
Medium red bell pepper, finely chopped 1 ea.
Jalapeño pepper, finely chopped 1 ea.
Shallots, finely chopped 2 oz.
Juice of lemons 2 ea.
TABASCO® brand Original Red Sauce 3 tsp.
Lemon pepper 1 tsp.
Dijon mustard 3 tsp.
Gumbo filé 1 tsp.
Thyme, ground 1 tsp.
Scallions, finely chopped 4 ea.

Wild Mushroom Sauce

Ingredients Weight Measure
Wild mushrooms (shiitake, morel or porcini), sliced 1 lb.
White wine 2 cups
Fish velouté 1 cup
Minor's clam or lobster base 1 tsp.
Cilantro 1/3 cup
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Heavy cream 4 oz.
Kosher salt pinch
Cayenne pepper pinch
Raw butter 2 oz.

Jalapeño Bruschetta

Ingredients Weight Measure
French bread, sliced 12 slices
Extra virgin olive oil 1 Tbsp.
Garlic cloves, raw 4 ea.
Garlic clove, minced 1 ea.
Sprig cilantro leaves, chopped 5 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Parmesan cheese slivers 12 ea.


  1. To make Peppery Ravioli Dough, put the flour in a mound on work surface. Make a well in center and add remaining ingredients. Working from the center out, gradually mix to make a dough. Knead well for 15 minutes and cover with plastic wrap. Let rest 1 hour.
  2. To make Crawfish-Artichoke Filling, coarsely chop crawfish. Mix with remaining ingredients, cover and chill 4 hours.
  3. Roll out the pasta into two thin sheets of equal size. Make small mounds of the crawfish fillings, arranging them in a checkerboard pattern about 1-1/2" to 2" apart. Lay the remaining pasta over the top and press down to seal. Avoid trapping large air bubbles inside. Cut the ravioli with a pastry wheel. Cook in salted boiling water until done. Drain and rinse under cold water. Toss with a small amount of oil and spread in a single layer on sheet pan. Cover and refrigerate.
  4. To make the Wild Mushroom Sauce, cook mushrooms with wine and base for 5 minutes. Add cilantro, TABASCO® Garlic Pepper Sauce and velouté and reduce for 1 minute. Add cream, salt and pepper. Remove from heat. Swirl in raw butter. Toss crawfish ravioli with sauce, reserving some sauce to nap pasta on plate.
  5. To make the Jalapeño Bruschetta, lightly brown bread in a pan with olive oil. Rub the bread with raw garlic. Mash the garlic, cilantro and TABASCO® Green Jalapeño Pepper Sauce together. Spread over bread. Drizzle with olive oil and top with slivers of Parmesan cheese.
  6. To serve, reheat cooked ravioli and toss in mushroom sauce; nap with additional sauce and serve with bruschetta on the plate.

Yield: 12 servings