Grouper ravioli with fennel cream

Procedure

Ingredients · Servings 4

Method · 15 min

First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...
First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...
First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...
First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...
First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...
First, wash and clean the fennel and boil it with salt, pink pepper, and a drizzle of oil. After 10 minutes, when they're cooked, drain them with...

First step: wash and clean the fennel and put it to boil together with salt, pink pepper and a drizzle of oil.

After 10 minutes, drain them with a slotted spoon and set aside.

Place the ravioli in the same water as the fennel and cook.

Blend the fennel; if it is dry, add the cooking water.

Toast the breadcrumbs and set aside, drain the ravioli in the pan, pour the cream sauce over them, add oil and salt if necessary.

Plate and sprinkle with parsley and breadcrumbs.

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