Fennel & Parmesan Pasta Sauce

Fennel & Parmesan Pasta Sauce

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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.
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