Crawfish Ravioli

15 shallots, diced
2 red bell peppers
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
Salt and pepper to taste
1 can Rotel, juice drained
1 stick butter (1/4 lb)
1 pound crawfish
1 package won ton wrappers
1 tablespoon garlic
1 quart prepared spaghetti
1 quart heavy cream
1 cup flour
1 cup water

Melt butter in saute pan. Add shallots, garlic, bell peppers, drained Rotel, basil, thyme, oregano, and crawfish. Saute until vegetables are tender. Cool and put into food processor. Grind until fine. Mix one cup flour and one cup of water. Lay out won ton sheets. Coat edges with flour and water mixture. Add one tablespoon of mixture into wonton sheet. Fold into a triangle. Poach the raviolis in water until pasta is tender. For sauce- combine the red sauce and cream in pot and simmer. Lay three raviolis on a plate. Cover with sauce and garnish with fresh basil leaves.

Serves 10.

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Cajun Country -- New Iberia, Louisiana