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In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chris Montero from Bacco prepares crawfish ravioli and BBQ shrimp.

Click here for Chef Chris Montero's Profile

Crawfish Won Ton "Ravioli" with Roasted Tomato Butter Sauce

For 6 main-dish servings, allowing 4 or 5 won tons per serving plus several left over for freezing.

For the filling
1/4 cup olive oil
1 1/2 cups finely chopped onions
3/4 cup finely chopped green sweet peppers
3/4 cup finely chopped red sweet peppers
3/4 cup finely chopped yellow sweet peppers
3/4 cup finely sliced green onions, white and green parts
1 pound peeled crawfish tails,* coarsely chopped
2 tablespoons Creole seasoning
1 tablespoon Crystal pepper sauce or other relatively mild Louisiana pepper sauce
2 extra-large eggs, lightly beaten
1/2 cup very dry fine breadcrumbs

1. In a heavy 12-inch sauté pan, heat the olive oil over medium-high heat until just short of smoking, about two minutes.

2. Add the onions and sauté until they start becoming translucent, about three minutes, stirring occasionally.

3. Add the sweet peppers, green onions, crawfish, Creole seasoning, and pepper sauce, stirring well. Sauté until the peppers are crisp-tender, about four minutes, stirring occasionally.

4. Remove the filling from the heat and set it aside at room temperature until cool enough to handle, about 30 minutes, stirring occasionally.

5. Stir the eggs into the filling. Gradually add the breadcrumbs, mixing thoroughly. Refrigerate in a covered container until the breadcrumbs have absorbed the other flavors, at least two hours or overnight.

For preparing the wontons
1/2 cup cornmeal, divided
1 egg, any size
96 to 100 won ton wrappers, 3 inches square

To create ravioli with rounded edges as pictured left, cut the ravioli into rounds just after filling them, using a 2 1/2-inch cookie cutter.

1. Line a rimmed baking sheet with parchment paper, then sprinkle the paper generously with cornmeal, using at least 1/3 cup.

2. In a small, shallow bowl, beat the egg with a fork until smooth. Lay a won ton wrapper on a work surface. Using a pastry brush, moisten the top of the wrapper all over with some of the egg.

3. Mound 1 level tablespoon of the filling in the center of the wrapper. Line up another wrapper over the top and gently press down around the filling and working outwards to remove air pockets. Repeat to prepare the remaining won tons. (You will have enough filling to make about 50 won tons.)

4. Place the finished won tons on the prepared baking sheet as formed. Once all the won tons are formed, sprinkle the tops lightly with cornmeal.

5. Refrigerate the won tons for up to four hours. If made further ahead, lay them out on a sheet pan between parchment paper and freeze until firm, then gently transfer them to a self-closing freezer bag, being careful not to break the fragile edges of the won tons. The won tons may be kept frozen for up to one month.

For cooking and serving the wontons:
salted water, for cooking the won tons
1 recipe roasted-tomato butter sauce
3 tablespoons very finely sliced green onions, green parts only, for garnish
6 to 8 whole boiled crawfish, for garnish, optional

1. When ready to cook the won tons and make the sauce, put a generous amount of salted water on to boil in an 8-quart saucepan or Dutch oven.

2. Meanwhile, prepare the roasted-tomato butter sauce.

3. Ease small batches of the won tons (chilled or directly from the freezer) into the boiling salted water and cook uncovered until the won tons begin to float (indicating they are done), two to three minutes. Only cook the number of won tons you will actually be serving.

4. While the won tons are cooking, spoon roughly 2 tablespoons sauce in the bottom of each heated pasta bowl. As cooked, transfer four or five cooked won tons

Roasted Tomato Butter Sauce
For 4 cups

To prepare the tomatoes
2 pounds (about 6 medium-size), very ripe Creole tomatoes. South Louisiana’s Creole tomatoes are preferred for this recipe, although other good, peak-of-season regional varieties can be used also.

1. Preheat the oven to 350°F.

2. Rinse the tomatoes and roast them in the oven on a rimmed baking sheet, core side down, until the skin starts to separate from the tomato pulp but hasn’t yet burst open, 20 to 25 minutes.

3. Remove the tomatoes from the oven and set aside until cool enough to handle.

4. Peel and core the tomatoes, holding them over a bowl to catch the juice. Chop the pulp and add it to the juice. If prepared ahead, refrigerate in a covered container.

To prepare the buttersauce
1 tablespoon olive oil
3 tablespoons minced shallots
1/4 cup good-quality sweet vermouth
1 tablespoon rice vinegar
2 tablespoons heavy cream
1 pound cold unsalted butter, cut into about 16 pats, at room temperature
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

1. In a heavy, nonreactive 5 1/2-quart saucepan, heat the olive oil over high heat until hot, about two minutes. Add the shallots and cook until soft, about three minutes, stirring occasionally.

2. Add the vermouth and vinegar and cook until the liquid in the mixture reduces by half, one to two minutes.

3. Add the cream, then drain the tomatoes and add them to the pan, mixing well.

4. Reduce the heat to maintain a simmer and cook until the mixture reduces by about half and is fairly thick, eight to 10 minutes, stirring occasionally. (The time will vary according to how juicy the tomatoes are.)

5. Add the butter cubes one at a time, constantly whisking until all of the butter is incorporated into the sauce. Each addition of butter should be almost completely melted in before adding more. This will take 10 to 15 minutes total. Remove from heat and whisk in the kosher salt and pepper.