Jul 13 2026
Restaurants›JOEY Valley Fair›Steak & Ravioli Bianco Recipe

Steak & Ravioli Bianco Recipe

Inspired by JOEY Valley Fair
Time1h
Serves4

sliced grilled sirloin, prawns, crispy onions, grana padano, truffle beurre blanc sauce — a decadent share plate for the table

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Ingredients

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Steak

Ravioli

Prawns

Toppings

Truffle Beurre Blanc Sauce

Method

Prepare the Steak

  1. 1

    Season the Steak

    Rub the sirloin steak with olive oil, salt, and black pepper on both sides.

  2. 2

    Grill the Steak

    Preheat a grill or grill pan over medium-high heat. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Ravioli

  1. 3

    Boil the Water

    In a large pot, bring 4 cups of water to a boil. Add 1 tablespoon of salt.

  2. 4

    Cook the Ravioli

    Add the fresh cheese ravioli to the boiling water and cook according to package instructions, usually about 3-5 minutes. Drain and set aside.

Sauté the Prawns

  1. 5

    Cook the Prawns

    In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the prawns and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

Make the Truffle Beurre Blanc Sauce

  1. 6

    Create the Base

    In a small saucepan, combine the white wine and heavy cream. Bring to a simmer over medium heat and reduce by half.

  2. 7

    Emulsify the Sauce

    Remove from heat and gradually whisk in the cold butter cubes until emulsified. Stir in truffle oil, and season with salt and white pepper to taste.

Assemble the Dish

  1. 8

    Plate the Dish

    On a large serving platter, arrange the sliced grilled sirloin, cooked ravioli, and sautéed prawns. Drizzle the truffle beurre blanc sauce over the top.

  2. 9

    Add Toppings

    Sprinkle crispy onions and grated grana padano cheese over the dish before serving.

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