Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
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Ingredients
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Ravioli and Sauce
Method
Preparation and Cooking
- 1
Cook the Ravioli
Boil a large pot of salted water. Add the fresh ravioli and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Truffle Beurre Blanc Sauce
In a saucepan, combine white wine and heavy cream. Bring to a gentle simmer and reduce by half. Whisk in the butter, piece by piece, until emulsified. Stir in truffle oil, and season with salt and black pepper to taste.
- 3
- 4
Combine and Serve
In a large bowl, toss the cooked ravioli with the prawns and truffle beurre blanc sauce. Plate the dish and top with grated grana padano cheese and crispy onions. Serve immediately.
