Spinach & ricotta ravioli with fennel cream sauce
Remove from the freezer into the fridge the night before so it be thawed out for the next day.
Heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup of vegetable or chicken stock. Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes.
Add pasta to the sauce and let simmer on medium low heat for 5 to 7 minutes. Serve and enjoy.
Ingredients
Directions
Remove from the freezer into the fridge the night before so it be thawed out for the next day.
Heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup of vegetable or chicken stock. Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes.
Add pasta to the sauce and let simmer on medium low heat for 5 to 7 minutes. Serve and enjoy.