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1
Make the dough.
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2
Mound the flour on a large cutting board and make a wide well in the middle.
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3
Add the eggs and olive oil and season with salt.
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4
Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs.
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5
Gather the dough into a ball; don't worry if there are lumps.
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6
Knead the dough.
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7
Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!).
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8
Continue kneading until the dough is smooth and supple, 10 to 15 minutes.
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9
Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
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10
Mix all filling ingredients in a bowl using a hand blender or food processor.
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11
Cover bowl and refrigerate until we need it later.
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12
Make the sauce.
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13
Drizzle olive oil into a large deep pan.
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14
Saute garlic .
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15
Add bell peppers, onions and cook down.
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16
Add the seasonings and powders and set aside once veggies are soft.
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17
Youll add the shrimp, crawfish , cream and chives when raviolis are ready to be served.
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18
Roll out the dough.
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19
Cut the dough into four pieces.
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20
Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky.
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21
Fold the length of dough into thirds and run it through the roller two to three more times.
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22
Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick.
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23
Repeat with the remaining pieces of dough.
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24
Assemble the ravioli.
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25
Place the lengths of dough on a floured surface.
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26
Lightly brush the lower half of each strip (the part closest to you) with water.
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27
Spoon filling onto pasta and fold the dough over the filling to meet the bottom edge.
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28
Press around each ball of filling with your index fingers, making sure there are no air bubbles.
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29
Cut out the ravioli using a 2-to-3-inch round fluted cutter.
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30
Transfer to a baking sheet dusted with semolina.
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31
Cook the ravioli.
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32
Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes.
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33
Transfer with a skimmer or slotted spoon to resting plate.
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34
Bring the sauce to a boil and add shrimp and crawfish and cream.
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35
Cook 4-6 minutes until shrimp is cooked and sauce has thickened.
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36
Assemble raviolis on a large pasta plate and pour sauce over pasta.
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37
Garnish with cheese and chives
