Instructions: To make the 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.

Roll out the pasta into two thin sheets of equal size. Make small mounds of the crawfish fillings, arranging them in a checker board pattern about 1 1/2 to 2 inches 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.

To make the crawfish filling, coarsely chop crawfish. Mix with remaining ingredients, cover and chill 4 hours.

To make the wild mushrom sauce, cook mushrooms with wine and base for 5 minutes. Add cilantro, Tabasco brand Garlic Pepper Sauce and veloute and reduce for 1 minute. Add cream, salt and pepper. Remove from heat. Swirl in raw butter. Toss crawfish ravioli with sauce, reserving some to nape pasta on plate. Serve with the bruschetta and roasted vegetables.

To make the bruschetta, lightly brown bread in a pan with olive oil. Rub the bread with raw garlic. Mash the garlic, cilantro and Tabasco brand Green Pepper Sauce together. Spread over bread. Drizzle with olive oil and top with slivers of Parmesan cheese.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.