Pasta - Ravioli with Caramelized Fennel (Serves 4)
3 T unsalted butter
1 fennel bulb, thinly sliced, plus fronds for serving
1 med onion, thinly sliced
Kosher salt, black pepper
16-18 oz fresh or frozen cheese ravioli
Melt 2 T butter in large skillet (stainless steel or cast iron pans give best results) over medium heat. Add fennel, onion, 1/2 t salt, 1/4 t pepper, cook stirring occasionally until tender and golden brown, 25-30 minutes. Meanwhile, cook ravioli according to package directions. Reserve 1/4 cup of pasta water, drain ravioli, return to pot. Gently add fennel, reserved pasta water, and remaining T butter. Sprinkle with fennel fronds before serving.
1 fennel bulb, thinly sliced, plus fronds for serving
1 med onion, thinly sliced
Kosher salt, black pepper
16-18 oz fresh or frozen cheese ravioli
Melt 2 T butter in large skillet (stainless steel or cast iron pans give best results) over medium heat. Add fennel, onion, 1/2 t salt, 1/4 t pepper, cook stirring occasionally until tender and golden brown, 25-30 minutes. Meanwhile, cook ravioli according to package directions. Reserve 1/4 cup of pasta water, drain ravioli, return to pot. Gently add fennel, reserved pasta water, and remaining T butter. Sprinkle with fennel fronds before serving.
posted by Nomad at 5:52 AM
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