Most often associated with Italian cooking, fennel is a wonderfully versatile vegetable with a crunchy texture and slightly sweet licorice-like flavor. Whether roasted, sautéed or raw, fennel makes a great addition to so many different types of recipes. It’s in season autumn through early spring, so load up!
In this recipe, we are using BUITONI® Three Cheese Asparagus Ravioli. The ravioli is filled with a blend of ricotta, Grana Padano, and Parmesan cheeses, along with tender asparagus. You might notice its rich green color. That’s spinach. It was mixed right into the dough!
Since the ravioli has such a delicious, delicate flavor, we paired it with fresh lemon, olive oil, garlic and a few fresh herbs. And of course, fennel. But the fennel serves more as a crispy topping, kind of like adding toasted breadcrumbs to finish (top) a dish.
Here’s the recipe for Crispy Roasted Fennel with Three Cheese Asparagus Ravioli.
2 large fennel bulbs
2 tablespoons extra virgin olive oil, divided
1 large clove garlic, finely chopped
A few tablespoons of fresh herbs such as thyme, oregano and basil
4 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
Juice and grated peel from 1 lemon
Preheat your oven to 425° F.
Cut stalks off of the fennel, reserving some of the fronds (this makes a great garnish!). Trim off the bottom, leaving the core. Holding fennel bulb upright, slice into ¼-inch slices vertically from top to bottom. Place on rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and ground black pepper. Stir to coat evenly and arrange in single layer.
Roast for 20 minutes, stirring once, until fork tender. Remove from oven; sprinkle with garlic, about a teaspoon of thyme leaves and 1 tablespoon cheese. Return to oven; roast for an additional 10 minutes or until fennel is golden and crisp. Roast a little longer if needed – you want the fennel crisp, kind of like chips! Meanwhile, prepare pasta according to package directions, omitting the oil that the directions call for.
Whisk together the remaining 1 tablespoon oil, lemon juice and grated lemon peel in a small bowl. Season with salt and pepper. Place the pasta in a large bowl; add the oil mixture and herbs and toss gently to coat. Add the roasted fennel; sprinkle with the remaining 3 tablespoons cheese. Season with pepper. Chop the reserved fennel fronds and sprinkle over the pasta. Enjoy!!
Makes about 6 servings, 1 cup per serving.
Nutrition Facts for a 1 cup serving (numbers are based on a 2,000 calorie diet):
Calories: 330, Calories from Fat: 130, Total Fat: 14g (22% of DV), Saturated Fat: 4.5g (23% of DV), Cholesterol: 40mg (13% of DV), Sodium: 520mg (22% of DV), Carbohydrates: 40g (13% of DV), Dietary Fiber: 4g (16% of DV), Sugars: 3g, Protein: 11g, Vitamin A: 6% of DV, Vitamin C: 20% of DV, Calcium: 20% of DV, Iron: 10% of DV
If you like this recipe, hop over to BUITONI® for additional inspiration.
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