Ricotta Spinach Ravioli with Glazed Scallions and Crawfish

Preparation time

30 minutes

Cooking time:

5 minutes






  • 1 package green ravioli by Pasta Piccinini
  • 1 pound (500 gr.) fresh crawfish
  • 2 large leeks
  • 1 ounce dry white wine
  • chili flakes, salt and pepper
  • some butter and olive oil



  1. Chop the leeks in rounds and stew them in a little oil and butter in a non-stick skillet with a pinch of salt and chili flakes.
  2. Shell the crawfish and discard intestines, simmer them with the leeks for 5 minutes.
  3. Add the wine and let it evaporate.
  4. Cook ravioli in salted boiling water for 5 minutes, drain them and saute them briefly in the leek sauce.
  5. Plate up and dust with a little white pepper.

It should be served with a glass of chilled Prosecco.