Ravioli Bianco Recipe

Make the Dough

In a large bowl, combine flour and salt. Create a well in the center, add eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a pan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add prawns, salt, and pepper; cook until prawns are pink and cooked through. Allow to cool, then mix with grated Parmesan.

Make the Sauce

In a small saucepan, combine white wine and shallots. Simmer until reduced by half. Stir in heavy cream and cook until thickened. Gradually whisk in chilled butter until smooth. Add truffle oil and salt; keep warm.

Assemble and Cook the Ravioli

Roll out the pasta dough thinly. Cut into squares, add a spoonful of filling to the center of each square, and fold to form a triangle, sealing the edges. Cook in boiling salted water for 3-4 minutes until they float.

Plate the Dish

Place cooked ravioli on a plate, drizzle with truffle beurre blanc, and garnish with crispy onions and Grana Padano. Serve immediately.