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Ravioli With Caramelized Fennel

Ravioli With Caramelized Fennel
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Serves 4| Hands-On Time: | Total Time:



  1. Melt 2 tablespoons of the butter in a large skillet over medium heat.
  2. Add the fennel, onion, ½ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, until tender and golden brown, 25 to 30 minutes.
  3. Meanwhile, cook the ravioli according to the package directions. Reserve ¼ cup of the pasta water, drain the ravioli, and return them to the pot.
  4. Gently add in the fennel, reserved pasta water, and remaining tablespoon of butter. Sprinkle with the fennel fronds before serving, if desired.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 461Calories From Fat 174
  • Fat 19g
  • Sat Fat 12g
  • Cholesterol 87mg
  • Sodium 867mg
  • Protein 16g
  • Carbohydrate 56g
  • Sugar 5g
  • Fiber 6g
  • Iron 2mg
  • Calcium 201mg
What does this mean? See Nutrition 101 .

Quick Tip

Cast iron pan
For caramelizing and browning, stainless-steel or cast-iron pans give better results than nonstick pans.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.