Jul 13 2026
Restaurants›JOEY Sherway›Ravioli Bianco Recipe

Ravioli Bianco Recipe

Inspired by JOEY Sherway
Time1h 30m
Serves4

prawns, crispy onions, grana padano, truffle beurre blanc sauce

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Ingredients

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Pasta Dough

Filling

Truffle Beurre Blanc Sauce

Garnish

Method

Pasta Dough

  1. 1

    Make the Pasta Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Filling

  1. 3

    Prepare the Filling

    In a skillet over medium heat, add a splash of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the prawns and cook until pink, around 3-4 minutes. Remove from heat and let cool slightly.

  2. 4

    Mix the Filling

    In a mixing bowl, combine the cooked prawns, grated Grana Padano cheese, chopped parsley, salt, and black pepper. Mix well and set aside.

Truffle Beurre Blanc Sauce

  1. 5

    Prepare the Sauce

    In a saucepan, combine the chopped shallots and white wine. Bring to a simmer and reduce until almost dry, about 5 minutes.

  2. 6

    Finish the Sauce

    Add the heavy cream and cook for another 2 minutes. Gradually whisk in the butter until melted and emulsified. Stir in the truffle oil, salt, and black pepper. Keep warm.

Assembly and Cooking

  1. 7

    Roll Out the Dough

    After resting, roll out the pasta dough thinly using a pasta machine or a rolling pin. Cut into squares or circles, about 3 inches wide.

  2. 8

    Fill the Ravioli

    Place a teaspoon of filling in the center of each dough square. Moisten the edges with water and fold over to form a triangle or circle. Press to seal.

  3. 9

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.

  4. 10

    Serve

    Plate the ravioli, drizzle with truffle beurre blanc sauce, and garnish with crispy onions and chopped parsley.

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