Difficulty: Medium
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

Ingredients:

Potato filling:

2 pounds potatoes
4 tablespoons butter
1 large onion
2 ounces Parmesan
2 ounces parsley
1 teaspoon nutmeg
Salt and pepper
Fresh pasta dough sheets
1 egg white

Sauce:

1 tablespoon olive oil
2 garlic cloves
1 pound shrimp or crawfish
1/2-cup Cognac
1 cup heavy cream
1 cup fish stock
1/2-cup chopped parsley
Salt and pepper
1 cup grated Parmesan

Instructions:

1. Begin by boiling whole potatoes, and cook until fork tender. Once potatoes have cooked, peel and mash with the butter, onion, Parmesan, parsley, nutmeg, salt and pepper. Once all of these ingredients have been mixed, the ravioli is ready to be made. Place a tablespoon of potato mixture onto pasta dough, approximately 2-inches apart. Brush dough with egg white, and cover with another layer of pasta dough. Using a cookie cutter, press down over each potato ravioli, and cut out the shapes. Once all ravioli's are cut out, set aside.
   
2. To make the sauce, heat a large skillet. Add the garlic for a few seconds, and remove. Add the crayfish to the skillet and saute for a minute. Add the cognac and flambe crayfish. Add the ravioli, cream, and fish stock, and cook for 5 minutes.

To serve ravioli, plate in large bowl or dish, and sprinkle with chopped parsley, Parmesan, salt and pepper.

Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.