Ravioli Bianco Recipe

Prepare prawns

Pat prawns dry with paper towel. Season with 1 tsp salt, 1/2 tsp black pepper and lemon zest. Heat 2 tbs unsalted butter in a large skillet over medium-high heat. When butter foams, add prawns in a single layer and cook 1.5–2 minutes per side until just opaque and lightly golden. Add minced garlic during the last 30 seconds, stir to coat, then remove prawns to a plate. If desired, squeeze 1 tsp lemon juice over them. Keep warm.

Cook ravioli

Bring a large pot of well-salted water to a rolling boil. Add ravioli and cook according to package directions (typically 3–5 minutes for fresh ravioli) until they float and are tender. Reserve 1 cup pasta cooking water, then gently transfer ravioli to a wide sauté pan with 1 tsp olive oil to prevent sticking. Keep warm on very low heat (or briefly hold and combine with sauce in next step).

Reduce aromatics

In a small saucepan or wide shallow skillet, combine 1/2 cup dry white wine, 2 tbs white wine vinegar and the minced shallot. Bring to a simmer over medium heat and reduce until about 2–3 tablespoons of liquid remain (reduction will take 6–8 minutes).

Mount with butter

Lower heat to very low. Whisk in 2 tbs heavy cream to stabilize sauce. Off heat or over the lowest possible heat, gradually whisk in the cold butter cubes a few at a time, allowing each addition to emulsify into the reduction before adding more. Continue until all butter is incorporated and sauce is glossy and slightly thickened. Keep the sauce warm but do not let it boil (if it separates, remove from heat and whisk in a splash of cold water or cream).

Finish sauce

Whisk in 1 tsp black truffle oil, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust seasoning. If sauce is too thick, loosen with a tablespoon or two of reserved pasta water until it reaches a silky coating consistency.

Make crispy onions

Heat 3/4 cup neutral oil in a small heavy-bottomed skillet or saucepan to 350°F (175°C) if you have a thermometer; otherwise medium-high until a test piece sizzles immediately. Toss the thinly sliced onions with 3 tbs flour to lightly coat, shaking off excess. Fry in batches in the hot oil, stirring occasionally, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels to drain and lightly salt while hot. Let cool — they will crisp further.

Prepare garnish

Finely grate 3/4 cup Grana Padano. Chop 2 tbs parsley, if using. Have prawns and ravioli ready for plating.

Warm the beurre blanc gently over very low heat and add a few tablespoons of reserved pasta water if needed to loosen. Add the cooked ravioli to the pan with the sauce and gently toss (or spoon sauce over ravioli) to coat evenly without breaking them. Place ravioli on warmed individual plates or a shared platter.

Arrange cooked prawns on/around the ravioli (either whole or halved). Spoon additional beurre blanc over the prawns and ravioli.

Sprinkle grated Grana Padano over the dish and scatter a small handful of the crispy onions on top for texture. Finish with a light drizzle (about 1 tsp total) of black truffle oil if extra aroma is desired, and a sprinkle of chopped parsley for color.

Serve immediately while sauce is warm and onions stay crisp.