This open-face ravioli is a dish of andouille, crab and shrimp, liberally doused with a Cajun-spiced tomato sauce, topping a large square of pasta.
2 tbsp. olive oil
12 oz. andouille sausage, sliced
4 garlic cloves, chopped
1 onion, diced
1 green bell pepper, diced
2 ribs celery, diced
8 plum tomatoes, seeded and chopped
1 oz. white wine
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tsp. Cajun seasoning
Hot pepper sauce, to taste
1 lb. large shrimp, peeled and deveined
8 oz. cooked crab meat
1 lb. fresh pasta sheets
1⁄2 cup chopped scallions
Fresh thyme sprigs, for garnish
1. Heat oil in large, deep skillet. Add sausage and sauté until browned. Remove sausage; drain and reserve.
2. In drippings, sauté garlic, onion, bell pepper, and celery until soft. Stir in tomatoes, wine, thyme, seasoning, and hot pepper sauce; simmer 15 min. Add shrimp; cover and simmer until cooked through, 5 min. Stir in crab and sausage to heat through.
3. Meanwhile, cut pasta into 6 rectangular portions; cook in boiling, salted water 2 min.
4. To serve, arrange one sheet of pasta in each of 6 shallow bowls. Spoon seafood mixture on top; sprinkle with scallions and garnish with thyme.