Ravioli Bianco Recipe
prawns, crispy onions, truffle beurre blanc, grana padano
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Ingredients
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Pasta
Prawns
Crispy Onions
Truffle Beurre Blanc
Garnish
Method
Prepare Crispy Onions
Make Truffle Beurre Blanc
Prepare the Sauce
In a saucepan, combine chopped shallots and white wine. Bring to a simmer and reduce until almost dry. Add heavy cream and continue to simmer for a few minutes. Gradually whisk in cold butter until emulsified. Stir in truffle oil, salt, and pepper to taste. Keep warm.
Cook Prawns and Ravioli
Cook the Ravioli and Prawns
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. In the last 2 minutes of cooking, add the prawns to the pot. Once cooked, drain and set aside.
Combine and Serve
Plate the Dish
In a large serving dish, toss the cooked ravioli and prawns with the truffle beurre blanc. Top with crispy onions and a sprinkle of grated Grana Padano. Serve immediately.
