Pictured: Lobster-filled, heart-shaped ravioli with Fennel & Parmesan Sauce

This pasta sauce prominently features the crisp, anise-like flavor of fresh fennel bulb cooked with white wine and parmesan cheese.  This brightly-flavored sauce pairs perfectly with any of our seafood filled ravioli varieties.  If fennel bulb isn’t to your liking, simply substitute fresh leek for a milder sauce.

Fennel Pasta Sauce with Shaved Parmesan (Makes enough for two servings)

Ingredients:
4 tablespoons unsalted butter
1 shallot, finely chopped
¾ cup diced fresh fennel bulb or fresh leek (pale green & white parts only)
½ cup dry white wine
1 tablespoon lemon juice
2 tablespoons heavy cream
1 tablespoon chopped fresh Italian parsley
1 tablespoon fresh basil, cut into slender ribbons (chiffonade)
Parmigiano Reggiano cheese

Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

Directions:
1.  Melt butter in large skillet over medium heat.

2.  Add shallot and sauté 1 minute. Add fennel (or leek) and sauté until translucent, about 15 minutes, stirring frequently.

3.  Add wine and lemon juice and bring to simmer. Allow liquid to reduce about 2 minutes, stirring occasionally. Stir in parsley and remove from heat.

4.  Stir in cream, swirling until combined.

5.  Place freshly cooked and drained ravioli in large bowl; toss with sauce. Divide ravioli among plates, spoon remaining sauce over top, and garnish with basil chiffonade and shaved parmesan.

Original recipe by Trina Kaufman.