Categories: Pasta

Ingredients

• 2 large fennel bulbs
• 1 medium potato
• 1 shallot
• 2 garlic cloves
• 2 cups milk
• 1 cup chicken broth
• 3 tbsp cream cheese, softened
• 2 tbsp grated Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp minced fresh parsley
• 2 packages (10 oz. each) fresh butternut squash ravioli
• Additional grated Parmesan

Directions

1. Chop enough of the fennel fronds to measure 1 tbsp; reserve, discarding the rest of the tops. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash and peel garlic cloves.

2. Place vegetables, milk and chicken broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper.

3. Process mixture in a food processor or blender until pureed. Stir in parsley and reserved fennel fronds; keep warm.

4. Cook ravioli as directed. Drain. Toss with sauce. Top with Parmesan.

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