Ravioli Bianco Recipe

Cook the Prawns

In a pan over medium heat, add a little olive oil. Once hot, add the prawns and cook until they turn pink and are cooked through, about 3-4 minutes. Remove from heat and let cool slightly.

Mix the Filling

In a bowl, combine the cooked prawns, grated Grana Padano cheese, and crispy onions. Mix well and set aside.

Fill the Ravioli

Take the fresh ravioli sheets and place a teaspoon of the prawn mixture in the center of each ravioli. Moisten the edges with water, fold over, and seal tightly. Repeat until all filling is used.

Cook the Ravioli

Bring a large pot of salted water to a boil. Once boiling, gently add the ravioli and cook for about 3-4 minutes or until they float to the surface and are tender. Drain and set aside.

Prepare the Base

In a saucepan over medium heat, add the finely chopped shallots and white wine. Bring to a simmer and reduce until the wine is almost evaporated.

Add Cream and Butter

Once reduced, lower the heat and add the heavy cream. Slowly whisk in the cold, cubed butter until the sauce is smooth and emulsified. Stir in the truffle oil, and season with salt and black pepper to taste.

Plate the Dish

On a large plate, arrange the cooked ravioli. Drizzle the truffle beurre blanc sauce generously over the ravioli and garnish with additional crispy onions and a sprinkle of grated Grana Padano.

Enjoy

Serve immediately while hot and enjoy your delicious Ravioli Bianco!