Fennel & Parmesan Pasta Sauce
Makes 2 Servings
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.
Pictured: Lobster-filled, heart-shaped ravioli with Fennel & Parmesan Sauce
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.
Comments 1
This is a wonderful fennel recipe. Care to submit it to shesimmers.com and my battle fennel for December? Join the fun 🙂
For more info: http://www.bouchonfor2.com/beet-n-squash-you/