Butternut Squash Ravioli with Truffle Oil, Butter Sauce and Prawns.
Rob Feenie says this is the most popular dish he has created. In this version we skip a few steps by purchasing the raviolis. from Zara's, from their base on Granville Island, from Whole Foods or from Bosa Foods.
- Yield:
- 4 servings
- Category:
- Pasta
- Cuisine:
- Italian
INGREDIENTS:
- 1/4 cup rice or champagne vinegar
- 1/4 cup white wine
- 1 teaspoon cream
- 1/4 to 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
- 1 tablespoon lemon juice
- 1/2 teaspoon black (or white) truffle oil
- 16 Zara's raviolis
- 12 - 16 med-large prawns
DIRECTIONS:
- Put on a pot of salted water to boil. When boiling, ease the raviolis in and cook for 3 minutes. Set the ravioli's aside.
- For the sauce: Combine the vinegar and white wine in a saucepan on medium heat. Reduce until the liquid forms a light syrup. Add the teaspoon of cream. Decrease heat to low and whisk in butter, one cube at a time until well incorporated. Do not boil. Add lemon juice, and truffle oil.
- Saute the prawns in butter and garlic, 1 to 2 minutes per side, until they are orangey, pink.
- Assemble 4 ravioli on each plate, with the prawns on top. Pour a quarter of the sauce over each plate.
This recipe can be found online at: lemonzest.ca/Home/Recipes/300