Fennel Pollen Ravioli Recipe This recipe is so simple. It was originally adapted from a recipe in Real Simple Magazine. Of course, a small amount of fennel pollen intensifies the flavor in a wonderful way. ingredients: 1 package fresh or frozen cheese ravioli (16 to 18 ounces) 1 fennel bulb - thinly sliced 1 small onion - thinly sliced 1 teaspoon Italian Fennel Pollen (read more about this Secret Ingredient: Fennel Pollen here)Trapani Fine Sea Salt and freshly ground Tellicherry black pepper to taste 1 tablespoon butter directions: 1. Cook cheese ravioli according to the package directions, reserving the pasta water for later use. 2. Place butter in a large skillet over medium heat. Cook fennel bulb and 1 onion in butter, tossing occasionally, until golden, 25 to 30 minutes. Season with fennel pollen, salt and pepper. 3. Mix in the ravioli, ¼ cup reserved pasta water, and 1 tablespoon butter. Sprinkle with chopped fennel fronds and serve immediately. serves 4
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