#22 Free-Form Crabmeat Raviolo @ Atchafalaya

“Raviolo” is singular of “the much more common Italian word “ravioli,” and says that you only get one of them. That’s plenty enough in this case. The pasta part is a five-inch-square sheet, folded over some lump crabmeat in an uncomplicated but very good sauce involving shiitake mushrooms, spinach, unsweetened mascarpone cheese, and a creamy-looking citrus beurre blanc with a sprinkling of green onions. The crabmeat is the center of attraction. Even though it plays solo, one of these is big enough to split, or to make a light entree. I think this has been on the menu since before the brilliant Christopher Lynch took over as executive chef, but it’s right up to his level of cookery.

Free-form crabmeat raviolo.

Free-form crabmeat raviolo.

Atchafalaya. Uptown: 901 Louisiana Ave. 504-891-9626.

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