Ravioli Bianco Recipe

Prepare shrimp and filling

If using whole shrimp, pat them dry, remove tails and devein. Roughly chop half (6) of the shrimp into small pieces (about 1/4-inch). Leave the other half whole for plating. In a medium bowl combine ricotta, 1 tablespoon grated Grana Padano, lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Fold in the chopped shrimp gently to incorporate. Taste and adjust salt/pepper. Refrigerate filling until ready.

Assemble ravioli (if making fresh) or prepare store-bought

If using fresh pasta sheets: place small mounds (about 1 tsp or 10–12 g) of the shrimp-ricotta filling spaced on the pasta sheet. Brush edges with water, top with second sheet and press around mounds to seal, removing air. Cut into individual ravioli (about 24 pieces). If using store-bought cheese ravioli, skip assembly and use as provided.

Make beurre blanc base

In a small saucepan over medium heat, combine the minced shallot, white wine and white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (this concentrates flavor and removes sharpness).

Finish sauce

Lower heat to low. Add the heavy cream and whisk briefly. Cut the butter into small cubes and add a few cubes at a time, whisking constantly to emulsify into a silky sauce. Keep the sauce warm over the lowest heat—do not let it boil. Stir in truffle oil, season with salt and white or black pepper to taste. Keep warm until plating.

Cook shrimp

Heat 1 tablespoon extra virgin olive oil in a skillet over medium-high heat. Season the reserved whole shrimp with a pinch of salt and a squeeze (1 tsp) lemon juice. Sear shrimp 1–1.5 minutes per side until opaque and just cooked through. Remove from pan and keep warm.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Gently add the ravioli in batches so they have room; cook fresh ravioli 2–4 minutes or until they float and are tender (follow package directions for store-bought). Use a slotted spoon to transfer ravioli directly into the warm beurre blanc sauce in the skillet (reserve a little pasta water if needed).

Toss ravioli in sauce

Gently toss the ravioli in the sauce over very low heat for 30–60 seconds to coat. If the sauce is too thick, add 1–2 tablespoons reserved pasta water to loosen. Taste and adjust seasoning.

Plate

Arrange 6 ravioli per plate in a single layer. Place 3 whole seared shrimp on top of each portion. Spoon extra beurre blanc around and over the ravioli (about 2–3 tbs per serving). Sprinkle each plate with 2 tablespoons grated Grana Padano, scatter approximately 3 tablespoons crispy fried onions over the top for crunch, and finish with a light drizzle (about 1/8 tsp) of truffle oil over each plate. Garnish with chopped parsley if using and a final grind of black pepper.

Serve immediately while sauce and ravioli are warm. Provide extra grated Grana Padano at the table. Leftover sauce can be kept warm and re-emulsified over low heat; butter may separate if reheated aggressively.