Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Filling
Topping
Truffle Beurre Blanc Sauce
Method
Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, combine the raw prawns, grated Grana Padano cheese, and chopped parsley. Mix well and set aside.
Pasta Preparation
- 2
Prepare the Ravioli
Roll out the fresh pasta dough and cut into squares. Place a small amount of the prawn filling in the center of each square. Fold over the dough to create a pocket and seal the edges with a fork. Set aside.
Sauce Preparation
- 3
Make the Truffle Beurre Blanc Sauce
In a saucepan, combine the white wine and chopped shallots. Simmer over medium heat until reduced by half. Add the heavy cream and continue to simmer. Gradually whisk in the chilled cubed butter until the sauce is smooth and creamy. Stir in the truffle oil, and season with salt and black pepper to taste.
Cooking the Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the prepared ravioli and cook for 3-4 minutes or until they float to the surface. Carefully remove with a slotted spoon and drain.
Assembly
- 5
Plate the Dish
Place the cooked ravioli on a serving plate. Drizzle with the truffle beurre blanc sauce, and top with crispy onions. Serve immediately.
