Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
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Ingredients
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Ingredients for Ravioli Bianco
Method
Preparation Steps for Ravioli Bianco
- 1
Cook the Ravioli
Bring a pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Truffle Beurre Blanc Sauce
In a saucepan, melt 50g of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and let it simmer until reduced by half.
- 3
Add Cream and Finish the Sauce
Stir in the heavy cream and cook until slightly thickened. Remove from heat and whisk in the remaining butter and truffle oil. Season with salt and black pepper to taste.
- 4
Cook the Prawns
In a skillet, heat a tablespoon of olive oil over medium heat. Add the prawns and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper.
- 5
Combine and Serve
Toss the cooked ravioli gently with the truffle beurre blanc sauce and prawns. Plate the ravioli and top with crispy onions and grated Grana Padano cheese before serving.
