Recipe information
prawns, crispy onions, truffle beurre blanc, grana padano
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Ravioli and Sauce
Preparation and Cooking
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions or until they float to the surface, about 3-5 minutes. Drain and set aside.
2. Prepare the Beurre Blanc
In a saucepan, melt 50g of butter over medium heat. Add the chopped shallots and sauté until translucent. Pour in the white wine and simmer until reduced by half. Lower the heat and whisk in the remaining butter, piece by piece, until emulsified. Stir in heavy cream and truffle oil, and season with salt and black pepper. Keep warm.
3. Sauté the Prawns
In a separate skillet, melt a tablespoon of butter over medium heat. Add the prawns and cook for 2-3 minutes until they turn pink and opaque. Season with salt and black pepper.
4. Combine and Serve
Gently toss the cooked ravioli with the prawns and drizzle the truffle beurre blanc over the top. Plate the ravioli and garnish with grated Grana Padano, crispy onions, and chopped parsley.