Ravioli in Crayfish Tomato Sauce with Saffron and Garlic Recipe
Celebrate a special occasion with this luxurious ravioli dish served in a garlicky braised cherry tomato sauce enriched with crayfish and delicately scented with saffron. This vibrant and indulgent recipe is perfect as a starter or a light main for dinner parties.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ravioli
- 1.1 pounds burrata ravioli (or your favorite filling)
Sauce
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 9 ounces cherry tomatoes
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ¼ cup vegetable broth
- 1 tbsp lemon juice
- ¼ tsp saffron
Seafood and Garnish
- 4 ounces crayfish
- 1 tbsp chopped chives (for serving)
- Freshly ground black pepper (for serving)
Instructions
- Prepare Ingredients: Chop the chives, finely chop the shallot, and mince the garlic cloves to have everything ready before you start cooking.
- Boil Water: Bring a large pot of salted water to a rolling boil, ready for cooking the ravioli later.
- Sauté Aromatics: Heat 1 tablespoon of butter in a large skillet over medium heat. Add minced garlic and finely chopped shallot, cooking gently for about 1 minute until fragrant but not browned.
- Braise Tomatoes: Add the cherry tomatoes to the skillet along with salt, black pepper, and dried oregano. Cover the skillet and let the tomatoes braise for 5 minutes until they soften and begin to release their juices. Then press them down gently with a fork to break them open.
- Simmer Sauce: Pour in the vegetable broth and add the remaining 2 tablespoons of butter. Stir until the butter melts and mix well. Reduce the heat to medium-low and let it simmer for 3 minutes to meld the flavors.
- Cook Ravioli: While the sauce simmers, add the ravioli to the boiling water and cook according to package instructions (usually 2-3 minutes) until they float to the surface. Drain the ravioli carefully once cooked.
- Finish Sauce and Combine: Stir lemon juice and saffron into the tomato sauce for a fragrant finish. Gently toss in the cooked ravioli and crayfish, stirring to coat everything evenly with the sauce.
- Serve and Garnish: Divide the ravioli and sauce among plates. Sprinkle with chopped chives and freshly ground black pepper for a fresh, peppery note. Serve immediately for the best experience.
Notes
- Use burrata ravioli for a creamy, rich filling, but feel free to substitute with cheese or spinach ravioli.
- Ensure the saffron is fresh and high quality to really bring out its unique flavor and color in the sauce.
- If crayfish is unavailable, cooked shrimp or lobster can be used as an alternative seafood addition.
- Serve immediately as the ravioli and sauce are best enjoyed fresh and hot.
- For a richer sauce, add a splash of cream at the simmering stage.
