Since I still had a whole bunch of dough left over after last nights pierogi marathon I figured today would be good for ravioli. The players:
(http://i889.photobucket.com/albums/ac100/landrylm/ingredients.jpg)
Some wild caught crawfish straight outta the basin, homemade andouille sausage and my now favorite cajun seasoning "Benoit's".
Cooking up the ingredients:
(http://i889.photobucket.com/albums/ac100/landrylm/cooking.jpg)
Daddy's lil helper is 1200 miles away but he's still keeping his stirring hand strong helping momma make some brown sugar scrubs for presents:
(http://i889.photobucket.com/albums/ac100/landrylm/sugarscrub.jpg)
(http://i889.photobucket.com/albums/ac100/landrylm/making.jpg)
Formed up and ready for the freezer:
(http://i889.photobucket.com/albums/ac100/landrylm/freezer.jpg)
Almost 100 pierogi and 60 ravioli in the freezer. Thanks to Devo for the inspiration to get these and all those pierogi made. I still had enough dough leftover after these that some friends of ours are going to make their first ravioli as well.
You been real busy. Those ravioli look wonderful.
Fantastic!
Where did you find the Benoit's?
Quote from: squirtthecat on December 22, 2011, 03:49:33 PM
Fantastic!
Where did you find the Benoit's?
It's pretty much all over South Louisiana now. Wife's still home, send me a PM and I can ship you out a can after the holidays. I'm just not patient enough to deal with the Post Office right now.