Recipe information
prawns, crispy onions, truffle beurre blanc, grana padano
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Pasta
Prawns
Crispy Onions
Truffle Beurre Blanc
Garnish
Prepare the Crispy Onions
1. Fry the Onions
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.
Make the Truffle Beurre Blanc
1. Prepare the Sauce
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.
Cook the Ravioli and Prawns
1. Boil the Ravioli
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.
Plate the Dish
1. Combine and Serve
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.