Ravioli Bianco Recipe

Cook ravioli

Bring 4 cups of water and 1 tsp salt to a gentle boil in a large saucepan. Slide in the ravioli and cook according to package instructions (usually 3–4 minutes for fresh ravioli) until al dente and floating. Reserve 120 ml (about 1/2 cup) of pasta cooking water, then drain the ravioli gently and keep warm on a plate, lightly drizzled with a little olive oil to prevent sticking.

Season prawns

Pat prawns dry with paper towels. Toss with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Sear prawns

Heat a non-stick skillet over medium-high heat. When hot, add the prawns in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Remove from pan and keep warm. Reserve any juices in the pan for additional flavor (wipe out if too browned before making beurre blanc).

Reduce shallot with wine

In a small saucepan over medium heat combine 100 ml dry white wine, 15 ml white wine vinegar and the finely minced shallot. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (reduction will take 6–8 minutes).

Emulsify butter

Lower the heat to very low. Whisk in the cold cubed butter, a few cubes at a time, whisking constantly until each addition is fully incorporated and the sauce becomes glossy and slightly thickened. If the sauce threatens to separate, remove from heat briefly and continue whisking off heat. If using, whisk in 1 tbs heavy cream for extra silkiness.

Finish sauce

Season the beurre blanc with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1/2 tsp truffle oil and 1–2 tsp reserved pasta water to loosen if needed. Keep sauce warm (off heat) until plating. Taste and adjust seasoning.

Plate ravioli

Place 6 ravioli on each warmed plate in a single layer or slightly overlapping.

Add sauce and prawns

Spoon 2–3 tbs of truffle beurre blanc over each portion of ravioli, distributing the sauce so ravioli are lightly glazed. Arrange 4 seared prawns on top of each portion.

Garnish and finish

Sprinkle 15 g (about half) of the grated Grana Padano over each plate. Scatter about 2 tbsp crispy fried onions per plate for crunch. Finish with a light dusting of lemon zest, a sprinkle of chopped parsley, and a final tiny drizzle (a few drops) of truffle oil if desired. Serve immediately.