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Fresh Pasta with Louisiana Crawfish Ragout

An elegant recipe from Chef John Besh for Louisiana Cookin' Magazine.

Ingredients
•1/4 cup olive oil
•1/4 pound morel mushrooms
•1 recipe Homemade Pasta (recipe follows)
Or 1 pound dried linguine or fettuccine
•1 cup Shellfish Pan Sauce (recipe follows)
•3 tablespoons unsalted butter
•1/2 cup cherry tomatoes, quartered
•1/2 cup fresh fava beans, shelled and peeled
•1/2 pound peeled Louisiana crawfish tails
•salt and freshly ground black pepper, to taste
•1 cup Parmesan cheese, shaved
•6 sprigs fresh chervil

Homemade Pasta
•1 pound or 2 cups semolina flour
•1 tablespoon olive oil
•1 pinch salt
•5 large eggs

Fresh Pan Sauce
•1 tablespoon extra-virgin olive oil
•1 small onion, diced
•2 cloves garlic, minced
•1/4 cup minced fennel
•1 teaspoon crushed red pepper flakes
•leaves from 1 sprig fresh thyme
•1 sprig fresh tarragon
•1 bay leaf
•1/2 cup heavy cream
•1/2 cup dry vermouth
•1 cup shellfish stock

Instructions:
Heat the olive oil in a shallow saucepan over moderate heat. Add the morels and sauté until soft. Transfer the mushrooms to a plate and set them aside.

Using the setting for either linguine or fettuccine on your pasta machine, cut the fresh pasta, then cook for 3 minutes in a large pot of boiling salted water, or cook the dry pasta until tender. Drain, return to the pot, and keep warm.

Heat the shellfish pan sauce in a shallow saucepan (use the same pan used to sauté the morels) over medium-low heat. Just before serving, whisk in the butter a bit at a time. Add the tomatoes, fava beans, crawfish, and sautéed morels.

Cook for 2 minutes, and season with salt and pepper. Divide the pasta into bowls, ladle on the crawfish stew, and garnish with fresh shavings of Parmesan cheese and chervil sprigs.

Homemade Pasta:
Flour for fresh pasta can be all-purpose, which makes softer noodles, or harder—bread flour or semolina (milled durum wheat), which makes sturdier pasta with more bite. The recipe determines which you’ll choose. Cook the pasta after it’s cut. Serve it immediately, or shock it in cold water, drain it and reserve to use later. Or, store it frozen and cook just moments before serving.

Put the flour, olive oil, salt and eggs in the bowl of a standing mixer fitted with a dough hook and mix the dough together on medium for 15 minutes.

Press dough into a round flat disk then in plastic. Refrigerate at least 30 minutes.

Roll the dough through the widest setting of a pasta machine until the dough is very smooth, it may take up to 10 passes. hen continue to roll the dough, each time on a thinner setting until the second to thinnest setting has been achieved. Cut the pasta sheet on a lightly floured surface, to suit your recipe

Shellfish Pan Sauce:
Heat the oil in a pan over moderate heat. Add the onions, garlic, fennel, and pepper flakes to the pan. Cook the vegetables, stirring often, for 3 minutes.

Add the thyme, tarragon, bay leaf, cream, vermouth and stock to the pan, increase heat to high and reduce sauce by half, 10 to12 minutes. Strain sauce.

Serves 6.

Supplies on our Website
Louisiana Crawfish Tails: We ship genuine Louisiana Crawfish tails throughout the country. Prices include FedEx Overnight shipping costs
Live Louisiana Crawfish Party Pack: Have yourself a fun Cajun Crawfish boil,
and save some of your cooked crawfish tails for this delicious dish
Louisiana Cookin' Magazine is where we found this recipe
It's a great resource for Louisiana recipes.
The Bayou Classic Skillet Set is very popular in these parts. This 3-Piece Cast Iron set includes 6", 8" and 10" skillets. And they're equally at home in your kitchen or your own backyard. This Cast Iron Cookware is ideal for frying fish, chicken, hushpuppies, and french fries. Grill steaks, fajitas, vegetables, pancakes, eggs and bacon.

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