Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
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Ingredients
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Pasta
Prawns
Crispy Onions
Truffle Beurre Blanc Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to the package instructions or until they float to the surface, typically about 3-4 minutes. Drain and set aside.
Prawns Preparation
- 2
Sauté the Prawns
In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the large prawns and season with salt and black pepper. Sauté until they turn pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
Crispy Onions Preparation
- 3
Prepare Crispy Onions
In a bowl, toss the thinly sliced onion in all-purpose flour until well coated. Heat the vegetable oil in a deep frying pan over medium heat. Once hot, add the floured onions in batches and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels and set aside.
Truffle Beurre Blanc Sauce Preparation
- 4
Make the Sauce
In a saucepan over medium heat, combine the chopped shallots and white wine. Simmer until reduced by half. Lower the heat and add the heavy cream, simmering for another 5 minutes. Gradually whisk in the unsalted butter until melted and the sauce is slightly thickened. Stir in truffle oil, salt, and black pepper.
Assembly
- 5
Combine and Serve
On a plate, arrange the cooked ravioli, top with sautéed prawns, and drizzle with the truffle beurre blanc sauce. Garnish with crispy onions and a sprinkle of grated Grana Padano cheese before serving.