Crispy Roasted Fennel with Three Cheese Asparagus Ravioli

Crispy Roasted Fennel with Three Cheese Asparagus Ravioli

nutritional facts

Ready in

45

mins

Preparation

15

mins

Serves

6

people

Directions:
PREHEAT oven to 425° F.

CUT stalks off of fennel, reserving some of the fronds. Trim off 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. Meanwhile, prepare pasta according to package directions, omitting oil.

WHISK together remaining 1 tablespoon oil, lemon juice and grated lemon peel in small bowl. Season with salt and pepper. Place pasta in large bowl; add oil mixture and herbs and toss gently to coat. Add roasted fennel; sprinkle with remaining 3 tablespoons cheese. Season with pepper. Chop reserved fennel fronds and sprinkle over pasta.
https://www.buitoni.com/pasta-recipes/146546/crispy-roasted-fennel-three-cheese-asparagus-ravioli
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Crispy Roasted Fennel with Three Cheese Asparagus Ravioli

Nutritional Information

Calories 330
Calories from Fat 130
Total Fat 14g 22%
Saturated Fat 4.5g 23 %
Cholesterol 40mg 13 %
Sodium 520mg 22 %
Carbohydrate 40g 13 %
Dietary Fiber 4g 16 %
Sugars 3g
Protein 11g
Vitamin A 6%
Vitamin C 20%
Calcium 20%
Iron 10%