prawns, crispy onions, truffle beurre blanc, grana padano

Heat the vegetable oil in a deep pan. Dredge the thinly sliced onions in flour and fry in batches until golden brown and crispy. Drain on paper towels and set aside.

Fry the Onions

In a saucepan, combine the chopped shallots and white wine. Simmer until reduced by half, then lower the heat. Gradually whisk in the cold butter until the sauce is emulsified. Add truffle oil, salt, and pepper to taste.

Prepare the Sauce

Cook the ravioli according to package instructions in a large pot of boiling salted water until al dente. In the last 2 minutes of cooking, add the prawns to the pot. Drain and set aside.

Boil the Ravioli

Toss the cooked ravioli and prawns gently in the truffle beurre blanc. Plate the dish and garnish with crispy onions and grated Grana Padano cheese.

Combine and Serve

Ravioli (fresh or frozen)

Prawns (peeled and deveined)

ravioli bianco

Recipe information

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