Heat canola oil in a large sauté pan over medium-high heat. Add onions and sauté until translucent, but with no color (about 5 minutes). Add green and red bell peppers, Louisiana Crawfish tails, Creole seasoning and Original TABASCO® brand Pepper Sauce. Cook until crawfish are cooked through (1-2 minutes) and add 1 cup heavy cream. Reduce until most of cream has evaporated and pan is almost dry. Remove from heat and allow to cool slightly.
Once cool enough to touch, add 4 eggs and 1 cup green onions and mix. Then add breadcrumbs gradually and mix to combine. Reserve chilled until ready to make ravioli.
To make ravioli, roll out sheet of pasta (or use square wonton wrappers). Cut into 3-inch squares. Place spoonful of crawfish mixture in middle of each pasta square. Brush edges of pasta with remaining egg and fold over to form triangle. Use fork to press edges down to seal. Repeat, using rest of crawfish filling. Reserve prepared ravioli in refrigerator until ready to cook.
To prepare Crawfish Cream Sauce, combine remaining 4 cups cream, tomatoes, shallots, garlic, sherry, thyme, bay leaf and reserved crawfish shells in large sauce pot. Bring to simmer and cook until reduced by ½. Strain into sauce pot and season to taste with salt and pepper. Reserve hot.
Cook ravioli in salted boiling water until pasta is tender.
While pasta is cooking, heat up some Crawfish Cream Sauce in large sauté pan. Remove ravioli from water and drain.
Add ravioli to sauce and simmer additional minute or two.
To plate, place 6 raviolis or (10 raviolis for entrée) on each plate and spoon some Crawfish Cream Sauce on top. Garnish with remaining ½ cup chopped green onions.