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:

  1. 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.
  2. 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.
  3. Saute the prawns in butter and garlic, 1 to 2 minutes per side, until they are orangey, pink.
  4. Assemble 4 ravioli on each plate, with the prawns on top. Pour a quarter of the sauce over each plate.