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