1/4 cup White balsamic vinegar
1/4 cup dry white wine
1 table spoon of heavy cream
1/4 to 1/2 cup of butter cut to 1/2 inch cubes
1 tablespoon lemon juice
1/2 teaspoon of truffle oil (optional)
Pine nuts for garnish
Add the ingredients above on at a time and cook in order while decreasing heat.
Fry (the same amount of) sage leaves and Prawns in a little bit of butter on a separate pan.
Place cooked ravioli add prawn and fried sage leafs to each piece.
Source and Posted by: Lili Motaghedi
TRIED AND TESTED