Ravioli with Carrot Fennel Sauce
How to prepare a carrot fennel sauce to go with store purchased ravioli.
Servings: 4 servings
Equipment
- 1 large skillet
Ingredients
- 2 tablespoons olive oil
- 1 small fennel bulb trimmed and thinly sliced (reserve fronds for garnish)
- 1 medium onion peeled and chopped
- 2 cloves garlic minced
- 2 cups chicken broth or vegetable broth
- ½ cup heavy cream or milk for a lighter sauce
- 1 tablespoon butter unsalted
- salt and freshly ground black pepper to taste
- fresh lemon juice a squeeze at the finish
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add fennel and onion. Cook 5–7 minutes until softened and fragrant.
- Stir in carrots and garlic. Cook another 3 minutes.
- Pour in broth. Bring to a simmer and cook 15 minutes, until carrots are very tender.
- Carefully transfer mixture to a blender (or use immersion blender). Blend until smooth and creamy.
- Return sauce to pan. Stir in cream and butter. Season with salt, pepper, and a squeeze of lemon juice.
- Toss cooked ravioli in the sauce, garnish with fennel fronds or parmesan, and serve warm.