Saturday, August 19, 2006

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.

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