Ravioli Bianco Recipe

Inspired by JOEY Eaton Centre

Time30m

Serves4

prawns, crispy onions, truffle beurre blanc, grana padano

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Ingredients

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Ravioli

1 1/8 lb (500 grams) Fresh ravioli

10.6 oz (300 grams) Prawns (peeled and deveined)

2 tablespoons olive oil

3 1/2 oz (100 grams) Crispy onions

1 3/4 oz (50 grams) Grana Padano cheese (grated)

Truffle Beurre Blanc

7.05 oz (200 grams) Unsalted butter (cold, cubed)

2 pieces Shallots (finely chopped)

5/8 cup (150 ml) White wine

0.42 cup (100 ml) Heavy cream

1 tablespoon Truffle oil

1 to taste Celtic sea salt

1 to taste White pepper

Method

Prepare the Truffle Beurre Blanc

Cook the Shallots

In a saucepan, combine the chopped shallots and white wine. Bring to a simmer and reduce until almost dry.

Add Cream

Stir in the heavy cream and simmer for 5 minutes.

Incorporate Butter

Gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and emulsified.

Season the Sauce

Add truffle oil, salt, and white pepper to taste. Keep warm.

Cook the Ravioli and Prawns

Cook the Ravioli

In a large pot of salted boiling water, cook the ravioli according to package instructions until al dente. Drain and set aside.

Sauté the Prawns

In a skillet, heat olive oil over medium-high heat. Add the prawns and sauté until they are cooked through and pink, about 3-4 minutes.

Assemble the Dish

Combine and Serve

In a serving bowl, place the cooked ravioli, top with sautéed prawns, drizzle with truffle beurre blanc, and garnish with crispy onions and grated Grana Padano cheese.