The product list is larger than you may expect from an artisan company. There are seasonal offerings, gluten free pasta (which I do not believe in, but whatever... I'll share my feeling on that subject at a later time), and they strive to use as-local-as-possible ingredients. Quality is their focus and I have yet to eat anything less than spectacular from them. I am not entirely sure if they ship, but the people I have met from the company are really nice and it never hurts to ask!
Alfresco's Crawfish & Andouille Ravioli w/ Cajun Cream Sauce and Shrimp
1/2 lb crawfish and andouille ravioli*
1 tsp bacon fat (or olive oil)
1/2 C chopped andouille sausage
1/4 lb peeled and deveined shrimp, tossed in salt and pepper (I used a 56/60 count)
1 C diced tomatoes (canned or fresh, peeled if fresh)
1 clove garlic, minced
~ 1/2 C half and half
1/4 tsp dried thyme
dash of Tabasco
In salted boiling water, cook ravioli for about 3 minutes. (This is will not cook them all the way through.) Drain.
Heat bacon fat over medium heat in a non stick skillet. Saute sausage until the edges start to brown. Add tomatoes and garlic. Cook for ~2 minutes, stirring constantly.
Add thyme, Tabasco, and half and half. Bring to a simmer and cook ~3 minutes. Toss in shrimp and ravioli. When shrimp are done, the ravioli should be done too.
*You may have noticed in the picture that there are only three ravioli on the plate and 1/2 lb doesn't seem like much. Yes, I could eat an entire 1/2 lb by myself, but these babies are little pricey. Also, they are huge (the size of my palm), so really, three is good... I always hear you don't need to much of a good thing.