Ravioli Bianco Recipe
prawns, crispy onions, grana padano, truffle beurre blanc sauce
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Ingredients
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Pasta Dough
Filling
Truffle Beurre Blanc Sauce
Crispy Onions
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Truffle Beurre Blanc Sauce
- 3
Make the Sauce
In a saucepan, combine the chopped shallots and white wine. Simmer until reduced to about 2 tablespoons. Add heavy cream and simmer for another 5 minutes. Gradually whisk in the cold butter cubes until melted and smooth. Stir in truffle oil, salt, and white pepper to taste. Keep warm.
Crispy Onions
- 4
Fry the Onions
Dredge the thinly sliced onions in flour, shaking off excess. Heat oil in a frying pan over medium heat. Fry the onions in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Season with salt.
Assembly
- 5
Assemble the Ravioli
Roll out the pasta dough into thin sheets. Place a small spoonful of the filling on one sheet of dough, leaving space between each. Moisten the edges with water, then cover with another sheet of dough. Press down around the filling to seal. Cut into desired shapes.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and place on a plate.
- 7
Serve
Plate the cooked ravioli, drizzle with the truffle beurre blanc sauce, and top with crispy onions. Serve immediately.
