Ravioli Bianco Recipe

Prepare filling

In a medium bowl combine ricotta, mascarpone, 1/2 cup finely grated grana padano, egg yolk, lemon zest, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix until smooth and well combined. Taste and adjust seasoning if necessary.

If making homemade ravioli (optional)

Roll pasta dough thin, cut into rounds or squares, place about 1 tsp of filling per ravioli, brush edges with water, top with second sheet and press to seal, crimp edges. Dust finished ravioli lightly with semolina or flour to prevent sticking. Make 12 ravioli total.

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Gently add ravioli (fresh ravioli cooks quickly). Cook for 3–4 minutes until they float and are tender but still hold shape. Reserve 1/2 cup of pasta cooking water, then gently transfer ravioli to a warm plate using a slotted spoon or spider.

Cook shrimp

Pat shrimp dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tablespoon unsalted butter in a skillet over medium-high heat until foaming. Add minced garlic and sauté 20–30 seconds until fragrant. Add shrimp and cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm.

Prepare sliced lobster tail

If lobster tail is pre-cooked, gently warm slices in a tablespoon of the beurre blanc over low heat for 1–2 minutes just to take chill off. If raw, poach or steam the lobster tail until opaque (about 6–8 minutes depending on size), then cool slightly and slice. Keep warm.

Make beurre blanc base

In a small saucepan combine 1/4 cup dry white wine, 1 tablespoon white wine vinegar and 1 tablespoon finely minced shallot. Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain (about 6–8 minutes), concentrating flavor.

Emulsify butter

Turn heat to low. Add 2 tablespoons heavy cream and 1/2 tablespoon fresh lemon juice to the reduced liquid. Whisk in cold cubed unsalted butter a few pieces at a time, allowing each addition to emulsify before adding more. Keep the sauce warm but do not let it boil. Once all butter is incorporated, season with 1/4 teaspoon salt and 1/8 teaspoon white pepper.

Finish with truffle

Remove sauce from heat and whisk in 1/2 teaspoon truffle oil. If sauce is too thick, whisk in up to 2 tablespoons reserved pasta cooking water to reach a glossy, spoonable consistency. Keep warm.

Warm serving plates. Spoon a thin pool of truffle beurre blanc in the center of each plate.

Place 6 cooked ravioli neatly over the sauce pool (for 2 servings) or all 12 on a single large platter as desired. Spoon a little more beurre blanc over the ravioli to coat lightly.

Arrange cooked shrimp and sliced lobster tail across or beside the ravioli. Drizzle a little extra virgin olive oil over the seafood and ravioli (about 1/4 teaspoon per plate) and sprinkle the remaining 1/4 cup grated grana padano over the dish.

Finish with 1/2 cup crispy fried onions scattered on top for texture and a sprinkle of finely snipped chives. Adjust seasoning with a small pinch of salt and a grind of black pepper if desired.

Serve immediately while the sauce is warm and the ravioli are tender.