• 4servings
  • 40minutes
  • 461calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) unsalted butter

  2. 1 bulb(s) fennel , thinly sliced, plus fronds for serving

  3. 1 medium onion , thinly sliced

  4. Kosher salt

  5. Black pepper

  6. 16 ounce(s) fresh or frozen cheese ravioli , or up to

  7. 18 ounces, if desired

Instructions Jump to Ingredients ↑

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat.

  2. Add the fennel, onion, 1/2 teaspoon salt, and 1/4 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 1/4 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.

  5. Looking for more dinner options? Check out our pork chop recipes , chicken recipes , and potato recipes .


Send feedback