Recipe information
prawns, crispy onions, truffle beurre blanc, grana padano
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Ravioli
Truffle Beurre Blanc
Prepare the Truffle Beurre Blanc
1. Cook the Shallots
In a saucepan, combine the chopped shallots and white wine. Bring to a simmer and reduce until almost dry.
2. Add Cream
Stir in the heavy cream and simmer for 5 minutes.
3. Incorporate Butter
Gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth and emulsified.
4. Season the Sauce
Add truffle oil, salt, and white pepper to taste. Keep warm.
Cook the Ravioli and Prawns
1. 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.
2. 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
1. 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.