from real simple magazine--i've been wanting to try fennel for quite some time. it added a light, subtle flavor. we concluded we'd definitely make this again. plus, the kiddos liked it (can't go wrong with cheese-filled noodles!)
in a large skillet, cook 1 thinly sliced fennel bulb and 1 sliced onion in butter over medium heat, tossing occasionally, until golden, 25 to 30 minutes. season with salt and pepper. mix in the ravioli, 1/4 C reserved pasta water and 1 tablespoon butter. sprinkle with chopped fennel fronds.
i served this with salad and whole wheat bread.
1 comment:
This sounds so good---I love fennel cooked on the stovetop!
Post a Comment