Fennel and Shrimp Ravioli
Let me start of by telling you that the minute I tasted this dish I got on the phone and had to call someone, when my friend answered I was so relieved because I thought I had died and gone to ravioli heaven. I am probably going to have to crack out the thesaurus because I dont know nearly enough words for "perfectly delicious." This dish was so easy to put together, has only 7 ingredients and tastes like it came from some far away kingdom. Without further ado here is the recipe for 4 appetizers or two pasta courses:
Ingredients
| 6 | large Louisiana gulf shrimp |
| 1 | fennel bulb (a generous slice, plus more for the sauce and garnish) |
| to taste | salt |
| to taste | pepper |
| a pinch | fennel pollen |
| as needed | pasta dough |
| a dollop | butter |
| as needed | cream |
Instructions
Recipe for 4 appetizers or two pasta courses.
- Peel and pulse 6 large Louisiana gulf shrimp with a generous slice off a fennel bulb, some salt and pepper and a pinch of fennel pollen. (If you are counting we are at 5 ingredients already.)
- Make some pasta dough (these ingredients dont count).
- Make raviolis and boil them until al dente.
- For the sauce: Finely chop some fennel and place into a saute pan with a dollop of butter and a little salt and heat until aromatic. Once it graces your nose add cream to warm and its ready. (The butter and cream brought us up to 7.)
- Pour some sauce on a plate and place the cooked ravioli on top of the sauce, put another small pinch of fennel pollen on top of everything and a few slivers of fennel for crunch – invite some kings and diplomats and enjoy.
If you think of better words for "perfectly delicious" now is the time to say them.