Fennel Pollen Ravioli Recipe


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.

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 
Trapani Fine Sea Salt  and freshly ground Tellicherry black pepper  to taste
1 tablespoon butter

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