Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
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Ingredients
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Ravioli
Truffle Beurre Blanc Sauce
Method
Ravioli Preparation
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, usually for about 4-5 minutes, until they float to the surface. Drain and set aside.
- 2
Sauté the Prawns
In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the prawns and sauté for 2-3 minutes until they turn pink and opaque. Remove from heat and set aside.
- 3
Prepare Crispy Onions
In the same skillet, add the crispy onions and sauté for 1-2 minutes to heat through. Remove from heat.
Truffle Beurre Blanc Sauce Preparation
- 4
Make the Wine Reduction
In a saucepan, combine the white wine and finely chopped shallots. Bring to a simmer over medium heat and reduce the mixture until it is almost dry, about 5-7 minutes.
- 5
Add Heavy Cream
Once the wine has reduced, stir in the heavy cream and simmer for an additional 2-3 minutes.
- 6
Incorporate Butter
Whisk in the cold, cubed butter gradually until the sauce is creamy and emulsified. Remove from heat and stir in truffle oil. Season with salt and black pepper to taste.
Assembly
- 7
Combine and Serve
In a large serving bowl, gently toss the cooked ravioli with the sautéed prawns. Drizzle with truffle beurre blanc sauce and top with crispy onions and grated Grana Padano cheese. Serve immediately.
