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%
  • Carbohydrates 40g 13%
  • Dietary Fiber 4g 16%
  • Sugars  3g
  • Protein 11g
  • Vitamin A 6%
  • Vitamin C 20%
  • Calcium 20%
  • Iron 10%

Crispy Roasted Fennel with Three Cheese Asparagus Ravioli

BUITONI® Crispy Roasted Fennel with Three Cheese Asparagus Ravioli

Prep: Min

Total: Min

Serves: 6

 Freshly Shredded Parmesan Cheese
 Three Cheese Asparagus Ravioli (18 oz.)
Nutritional Facts



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.